Okay, someone asked about the caramel corn recipe, so here it is! I got this out of the Better Homes and Gardens NEW JUNIOR COOK BOOK, and I think I’ve had it since I’ve been twelve. I’ve tweaked it a bit, and I took out all the “with adult help” cause I figured you guys have that down. The oven is set for 300 F
It calls for eight cups of popped corn, which is about 1/8 cup of kernels for me. Put the popped corn in a single layer on a cookie sheet (one with a rim.)
3/4 C brown sugar, 6 TBS butter, 3TBS corn syrup, 1/4 tsp salt in a pan, melted on stove on medium heat. Stir until it starts to boil, then let is sit and bubble for five minutes. Mine usually starts to look and smell like it’s burning after about four minutes, and I take it off, then.
Once off the stove, add 1/4 tsp baking soda and 1/4 tsp vanilla. Stir to an even texture (ten seconds), then drizzle it over the corn the best you can. It says to stir it to coat, but that doesn’t work too well in the pan, but give it a go.
Pop the pan into the oven for five minutes, then remove to stir and coat. It will work better this time. Then back in the oven for ten minutes, stir again, then back in the oven one last crisp for five to ten minutes.
I usually dump my corn into a big metal bowl and stir for a few minutes to keep it from sticking together as it cools, but you can dump it on a counter top, too and make good with the spatula. Once it’s cool, it generally doesn’t stick too badly. Enjoy!