Hello everyone! It has been awhile since my last blog post. I am almost 8 months pregnant and during most of the pregnancy, I have had an aversion to most foods (unfortunately that has not kept me from gaining weight, ugh), so I have not been in cooking mode. Thankfully toward the end I’ve been feeling much better and I am ready to get back in the kitchen, and there is not a more perfect time than fall. When pumpkins and scarecrows start appearing on front porches, I like to whip up this delicious caramel corn. This recipe comes from my grandma and is a fall staple. I am going to give you the recipe for 1 batch, I always double it, I have some particular family members that would be pretty disappointed if they did not get a sample.
4 quarts of freshly popped, popcorn
2 sticks of butter
2 cups brown sugar
1/2 cup white corn syrup
Pinch of cream of tartar
Preheat oven to 250 degrees fahrenheit.
Pop 4 quarts of pop corn.
Grease sheet pans (do not forget to do this step or you will have a sticky mess on your hands), and spread popcorn in a single layer on sheet pans.
In a sauce pan melt the butter over medium heat.
Next, stir in brown sugar.
Then, add corn syrup.
Finally, add a pinch of cream of tartar. Stir mixture well.
Bring caramel mixture to a boil, and boil fast for 5 minutes.
Pour caramel mixture over pop corn.
With a spatula or wooden spoon stir the popcorn and caramel until popcorn is evenly covered with caramel. (If caramel starts to get tacky and difficult to mix with the popcorn, mix together the best you can, you will stir as you bake so it will end up evenly covered) Bake in a 250 degree fahrenheit oven for 1 hour, taking pans out to stir every 15 minutes.
Spread aluminum foil on your counter top and spray with non stick cooking spray. Spread caramel corn in a single layer to cool.
This is highly addictive, enjoy!