It’s Snack Time!
This past weekend we experienced one of those rare lazy Saturday afternoons. It was gray and gloomy outside, and it just seemed like the perfect day to spend together playing games or watching a movie as a family. We opted for a few games together, but before we began our playtime, a snack was requested by my youngest son. The gloomy day just screamed for something to go into the oven. I toyed with the idea of a quick pan of brownies or some loaded nachos, but ended up pulling out the popcorn popper instead.
I don’t know why I don’t pull out that popper more often. Every time it comes out it’s met with a full round of cheers by the small inhabitants of our home. They love popcorn in every form, and this day I decided that a special treatment was in order, I was in the mood for Caramel Popcorn. It had been a very long while since I last made caramel popcorn, and the last few times we ate it, it had been purchased. Silly us! Caramel Popcorn is quick and easy to make at home, and because it’s homemade, we know it is preservative and additive free. It was a huge hit and added just that something special to the afternoon that we were looking for. 
Caramel Popcorn
8 cups popped popcorn (about 1/2 cup unpopped)
3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla
Preheat oven to 300ºF. Sort through the popped corn to remove any unpopped kernels. Place the popcorn in a large roasting pan or other deep pan, place in the oven to keep warm while you make the caramel.
Combine brown sugar, butter and corn syrup in a heavy saucepot over medium-high heat. Cook and stir to boiling. Carefully clip on a candy thermometer to the side of the pan. Continue to cook and stir to 255º, or hard-ball stage. This should take about 4 minutes.
Remove saucepot from heat and stir in vanilla and baking soda. Pour caramel over the popcorn and stir gently to coat the kernels.
Bake in a 300ºF oven for 15 minutes. Stir gently, return to oven, and bake for 5 more minutes.
Transfer popcorn to a large piece of foil or sheet pans to cool completely. Break up into clusters. Store tightly covered.
For Nutty Caramel Corn prepare as above, except add 1 1/2 cups peanuts, walnut halves, cashews, or pecan halves to the caramel coated corn before baking. Toss gently.
