Caramel Corn

Temperatures are getting crisper and so are the apples on the trees and in the market place. All kinds of varieties make their appearance; it seems like there is always a new one to try…along with favorites that only make an appearance once a year. What a wonderful fruit; round, fragrant, crisp, juicy and sweet or tart…depending on the type and on your taste.

Cheese makes a great paring with apples, and at this time of year I get out my favorite recipe for Caramel Corn. It’s great with apples. In fact, when eating anything with caramel, apples are a great follow-up food for naturally cleaning your teeth.

This recipe is simple and easy. There are two things you’ve got to remember. One is that the caramel will be very hot! Be careful not to burn yourself. The other is that the Caramel Corn will be MUCH better (because it won’t stick in your teeth…ugh!) at the end, when it is DONE. So, try to be patient. I tell myself this every time I make it, so I won’t be disappointed.

Caramel Corn

  • 2 popper-fuls of popcorn (total of 1 cup un-popped popcorn, coconut oil is great to use for popping)
  • 1 cup brown sugar
  • ½ c. butter
  • ¼ cup corn syrup
  • ½ tsp salt
  • ½ tsp soda
  • ½ tsp vanilla

Pop popcorn and set aside in a large bowl. Melt butter in a heavy sauce pan. Add brown sugar, corn syrup and salt. Boil for 5 minutes. Remove from heat. Add soda and vanilla.

While still hot, work quickly to stir over popcorn. Spread the caramel covered popcorn over two large greased baking pans (9×13 works well.) Bake at 200 degrees for 1 hour, stirring every 15 minutes. Remove from pans and cool on waxed paper.

*Tip:  You’ll notice that the ingredient amounts can easily be divided in half, but trust me, you’re going to want to make the whole recipe. This recipe size makes it sharable, and it’s great for nurturing friendships.

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