Caramel Corn

Every year, my wonderful sister in law sends us a HUGE package of goodies for Christmas.  By goodies, I mean things like homemade toffee, gingerbread, and mini banana breads.  This may not sound like too big of a deal, but some years, depending on where we are living, she has to send the package half way around the world.  She lovingly wraps up the breads and cookies so they can make it to foreign lands….like Japan, Germany, and Mississippi. 

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! 

Caramel Corn

Via Paula Deen www.foodnetwork.com

Ingredients:

• 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.