Caramel Corn

When I was growing up, I remember my mom making huge vats of caramel corn to give away in gallon glass pickle jars she procured from the seafood restaurant where she worked weekends. As the oldest of six kids, our family needed a large amount of teachers' gifts for school and piano lessons and church children's choir. Caramel corn was the inexpensive answer to that dilemma.

Now I've picked up that mantle. Our family loves to make (and eat) caramel corn. It's so easy to whip together! My financial resources are limited, but I have the currency of time to give. The gift of availability once again.

Caramel Corn

from Better Homes and Gardens New Cookbook

(aka the red and white cookbook I received as a wedding present from my kindergarten teacher)

8 cups popped popcorn (about 1/3 to 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

Remove all unpopped kernels from popped corn. Place popcorn in a greased 17x12x2 inch baking pan. Keep popcorn warm in a 300 F degree oven while making caramel mixture. Butter the sides of a heavy 1 1/2 quart saucepan. In the saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat to boiling. Clip the candy thermometer to the side of the pan. Cook and stir over medium heat to 255 degrees, hard ball stage (about 4 minutes).

Remove the saucepan from heat. Stir in the baking soda and vanilla; pour over popcorn. (If desired, you can add 1 1/2 cups of nuts before baking.) Stir gently to coat. Bake for 15 minutes, then stir. Bake 5 minutes more. Transfer the popcorn mixture to a large piece of foil; cool completely. Break into clusters. Store tightly covered.