When fall gets into full swing (or it seems more like winter from what I hear) I always start craving my Mom’s Caramel Corn. She has perfected the art of making it and it is often the go-to food gift when someone has something to celebrate in our circle of family and friends.
The best part is that it is so easy. You’ll need a little time to be around the house because it is in the oven for about an hour, but you can use that time to catch up on your food blog reading or do a few crunches in anticipation of the tasty treat.
Before I go on with the recipe let me share the 3 reasons why yours won’t look like mine (and why mine doesn’t look like my Mom’s). Brown sugar, corn syrup and a really hot oven!
The brown sugar in Brazil is heavy on the molasses with a much different flavor and consistency than that found in the States. The only corn syrup here isn’t quite as sweet and it is a light amber color, not clear. Finally, my oven only goes down to about 360 degrees F and the recipe calls for a 200 degree F oven.
All these factors lead to mine being quite a bit darker. It still tasted great, just a little different. I’ll make some when I’m in the States for the holidays and post some more pictures then.
Speaking of the holidays, last year I made this recipe, mixed some nuts in and then drizzled it with dark and white chocolate after it cooled. It made great Christmas gifts for friends and neighbors.
Caramel Corn
½ stick butter
½ cup brown sugar
½ cup light corn syrup
½ tsp baking soda
1 tsp vanilla
4 quart pot of popcorn (about 1 cup unpopped)
In a saucepan, melt butter, brown sugar and corn syrup, stirring often. Once completely melted add baking soda and vanilla. Stir until combined and fluffy.
Pour the mixture over popcorn and stir to coat well. Dump caramel corn onto a cookie sheet and spread evenly. Bake at 200 degrees F for 1 hour, stirring every 15 minutes. Cool on wax paper or foil. Once cool, break apart and enjoy!
All these factors lead to mine being quite a bit darker. It still tasted great, just a little different. I’ll make some when I’m in the States for the holidays and post some more pictures then.
Speaking of the holidays, last year I made this recipe, mixed some nuts in and then drizzled it with dark and white chocolate after it cooled. It made great Christmas gifts for friends and neighbors.
Caramel Corn
½ stick butter
½ cup brown sugar
½ cup light corn syrup
½ tsp baking soda
1 tsp vanilla
4 quart pot of popcorn (about 1 cup unpopped)
In a saucepan, melt butter, brown sugar and corn syrup, stirring often. Once completely melted add baking soda and vanilla. Stir until combined and fluffy.
Pour the mixture over popcorn and stir to coat well. Dump caramel corn onto a cookie sheet and spread evenly. Bake at 200 degrees F for 1 hour, stirring every 15 minutes. Cool on wax paper or foil. Once cool, break apart and enjoy!
Since I don’t have much going on for Halloween you have to tell me what you are doing today. Have a fun weekend with or without a Halloween celebration!

