Caramel Corn Snack Attack

Who doesn't like to eat snacks? My husband and boys love "Crunch'N'Munch" you know that sweet and salty treat we still find and reminisce about from our childhood. What child hasn't squealed of pure excitement when they got their own box of Cracker Jacks. We couldn't possibly share, afterall there was a prize in every box.

It seems like the only time you see homemade caramel corn is during the holidays. I thought it would be fun to have on our movie night instead of just popcorn. Focusing on the child inside us all I decided to give this one a try.



Needless to say it was a hit and I have made it several times over the last couple months, for after school snacks, company coming by, or just to have on hand. If it lasts through the night (this hasn't happened yet) but you can keep it for days in an airtight container.

I've had this recipe for ages, filed under "Misc" and recently came across it while looking for a cookie recipe. It was one of those recipes written down on a napkin and tucked away. Looked easy enough! Don't you love when you come across an old recipe and you have all the ingredients on hand? This recipe uses fresh popped popcorn and caramel sauce made with brown sugar and butter.

Making homemade carmel corn is easy and I think better than what you can buy in the store. I didn't even think I liked caramel corn that much, but this was delicious! Just like any other candy method, don't attempt this on a humid day or it won't set.

Ingredients:

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn (which is 2 regular bags of unpopped popcorn)
• 1 cup salted dry roasted peanuts (optional)

Directions:

Line 2 large baking sheets with parchment paper. Preheat the oven to 250 degrees F (120 degrees C).

Make popcorn and place in a large bowl set aside. (add peanuts if using)

Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil without stirring for 4 minutes.



Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour in a thin stream over the popcorn in the bowl. Working quickly Stir to coat.

Place onto prepared baking pans, Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. After it has baked, allow to cool completely, separate into pieces if needed. Can be stored in airtight containers or resealable bags.

Adding a disclaimer here: Make this soon, but make sure you have plenty of friends to share with, because trust me if it's just you and the caramel corn, the caramel corn will win. Seriously addicting!