I should say we most look forward to this package because it is full of little pieces of love from home. But if I be totally honest, the main reason that I want it is because it always always always contains Caramel Corn.
Inevitably I end up being all grinchy about this delicious stuff because there is simply not enough to stuff non-stop into my mouth, and still be able to share with the rest of my family. So this year, I was forced to make my own.
This recipe is from Paula Dean, and not from my sister-in-law, but it tastes the same. (I don’t actually have the recipe from her.) I wouldn’t be surprised if my SIL was Paula’s personal recipe tester or something like that. Carol….you are a baking/cooking superstar!
Via Paula Deen www.foodnetwork.com
- 1 cup butter
- 2 cups packed brown sugar
- 1 teaspoon salt
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
Preheat oven to 200 degrees F. Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan(I used two cookie sheets) for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.