Wednesday, December 18, 2019

Aunt Em's Famous Caramel Corn

Happy week before Christmas Eve!  You guys, I have been riding a flip flopping, up and down and all around roller coaster for a week now.  Let me fill you in....

On Monday December 9th, I was sitting in the dentists waiting room while my darling hubby had some work done.  I went to post something on my FoodThoughtsOfaChefWannabe Facebook page and had been hacked.  I was taken off admin and the entire contents and control of the page had been stolen.  After much support from all of you, many attempts at contacting Facebook and lots of prayers and luck I got it back last night!  I was devastated thinking I would lose all of those friends!  Now that my holiday spirit is back I have a recipe to share!

This recipe is from a family I grew up with, it is their great aunt's recipe.   My oldest sister has been making this recipe for years and she is "known" for this caramel corn.  I decided I wanted to try my hand at it this year and holy Toledo Ohio!  Amazing, just as always!  This is Aunt Em's recipe but my sister adds vanilla and so, I did too.  Double yum.  I don't suggest any children help with this one, and I DO suggest making a double batch.  You are going to need it!

This recipe is so easy, no thermometers, just good old fashioned timing.  You can't mess it up!

Here we go!
8 qts popped popcorn (if you use salted popcorn or salt your popcorn omit it from the recipe list)
2 sticks butter
2 cups brown sugar
1 cup Caro syrup
1 tsp salt
1/2 tsp baking soda
2 tsp vanilla extract (optional)

Keep popcorn warm in a 250 degree oven.  Combine all ingredients EXCEPT soda in a saucepan and stir until all ingredients are combined and sugar is melted.  Continue to stir until the mixture comes to a boil, boil on medium for 5 minutes.  Now is the time to add your SODA and VANILLA if you are using vanilla!  Stir to combine, mixture will raise up in your pot for a moment so don't be alarmed! Pour over popcorn that is in a large roaster or large foil pan.  Stir to combine the caramel and popcorn.  Place back into oven for 1hr.  Stir after 15-20 minutes.  At 60 minutes, stir one last time and let cool and break.  Keep in airtight container!

Her recipe says, "keeps well in a coffee can"!

SIMPLY the best!

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