Caramel Corn

I was just at the coast.  It’s the first time I’ve been with a large family group in quite awhile.  The last time I was there was with my bro and s-i-l pre-pandemic and some how or other the place caught on fire.  We didn’t do it, I swear.  We used to go every summer with the whole family:  mom, dad, bro, s-i-l, all the kids, spouses, and their kids.  We always had a super great time.  Covid-19 makes everything a little more interesting and challenging.  I have to be honest, I was afraid if I got down there, would I be able to get back home.  I can be such a wuss when I’m not in total control.

Sorry, I’ve gone off on another tangent.  This is about caramel corn.  My mom always made it to bring to the coast.  It was a total tradition.  This is like the original caramel corn from days gone by.  It’s super easy to make, but the hot caramel makes it a little scary to make with little helpers.  I thought the caramel got a little too dark this time before I poured it over the popped corn, but everyone seemed to like it just fine.  Keep an eye on it though.

6 quarts popped corn

1 cup peanuts

2 cups packed brown sugar

1 cup butter

½ cup light Karo syrup

1 teaspoon salt

1 teaspoon baking soda

Put popped corn and nuts in a large greased baking pan.  Combine sugar, butter, syrup and salt in a large saucepan.  Bring to a boil and boil for 5 minutes.  Remove from heat and stir in soda.  Gradually, but quickly, pour over popcorn and nuts, tossing to coat.  Bake in a 200 degree oven, stirring every 15 minutes for an hour.  Cool in pan stirring occasionally.

This is truly a bomb-diggity treat and you will love it.  Maybe it will become your tradition.

* From the Recipe Box:

About 1 ¼ cups raw popping corn in an air popper equals 6 quarts

This is the definitive Ocean Shores treat.  Mom always brought this.  I could eat the whole batch, unless Chris got to it first.

and remember what Abraham Lincoln said:  Most people are about as happy as they make up their minds to be.   Big kiss, Lynn

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