Tips and Tools Tuesday – Have I Got a Treat For You!

School has started back and with it comes sporting events and tailgating. Before we know it, we’ll be celebrating all of our favorite holidays. Sporting events, family gatherings, and holidays mean great food and great snacks.

I thought I’d share a recipe that I got about forty years ago.

We were going on vacation to Disney World with my husband’s parents and younger brother. My mother-in-law made some snacks to munch on in the car. One of the things she brought was Caramel Popcorn.

What??? Caramel popcorn? You mean, people can actually make that at home? We don’t have to buy a box of Cracker Jacks to be able to enjoy that sweet, crunchy stuff??? What a concept! I had no idea!

Would it taste as good as Cracker Jacks? Then I tried some. It wasn’t sticky! It was crunchy, and sweet, and popcorny, and did I mention CRUNCHY?

Oh my, oh my! It was the BEST Carmel Popcorn I’d ever eaten! And, still is to this day!

I’m going to share her recipe with you , so that you, too, can enjoy this wonderful snack! It makes a lot, but, stored in an airtight container, will stay delicious and crunchy for more than a week. How much more? No one knows. It’s always gone by then. And, it stays crunchy!

Caramel Popcorn

2 sticks of butter

2 cups, packed, of light brown sugar (one box)

½ cup light corn syrup

½ tsp salt

½ tsp baking soda

1 tsp vanilla extract

6 quarts of popped corn

Preheat oven to 250 degrees.

Divide popped corn into two large baking dishes with high sides. At least 11” x 15” each is recommended.

In a medium-size, deep saucepan, melt butter over medium heat.

Stir in brown sugar, corn syrup, and salt.

Stirring constantly, bring mixture to a boil.

Boil without stirring for 5 minutes.

Remove from heat.

Add baking soda, and vanilla.

Stir well to distribute the soda and vanilla.

Pour ½ of the mixture over each pan of popped corn. Stir to coat.

Bake at 250 degrees for one hour stirring every 15 minutes.

Remove from oven and immediately pour out onto waxed paper.

When completely cooled, break apart.

Store in airtight container.

Enjoy!

There you have it. The recipe for the absolute best caramel popcorn you will ever eat!

Today is a good day to make this tasty treat!

Try some, and let me know what you think.

Diane

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