Monday, October 29, 2012

Fall is: Caramel Corn

   Cold days in Texas are rare and treasured- special occasions to be sure. We celebrate the chilled days of fall with our very own very tasty caramel treat..caramel corn. Salty and sweet with just the right crunch, this version of fall caramel holds the best of both comfort food worlds.

Farmhouse Caramel Popcorn

1 1/3 cup brown sugar
1/2 cup corn syrup
1 cup butter
1 teaspoon vanilla
6 cups popped corn

   In a saucepan stir together the sugar, syrup and butter. Over medium heat, bring to a boil and keep it there for three minutes. As you remove the caramel from the heat stir in the vanilla before drizzling over the popped corn (you will want the biggest bowl you have to mix the two or do it in batches). Once your corn is sufficiently coated with caramel (work quickly) turn it onto a lightly greased baking sheet and spread it out a bit to cool. Left-overs can be stored in an air tight container or plastic bag.

   Let me share a mother always made caramel corn but added two cups of roasted peanuts and called them Cracker Jacks. My grandmothers made them using white sugar; we shaped those into popcorn balls known also as Snowballs. Being a coffee nut, myself, we made them one year with a teaspoon of coffee granules and they were wonderful!
   No matter what you stir in or what you call them, caramel popped corn is a delicious treat made even more special when shared with loved ones. So gather your family together, pop some corn, and make some memories.

 Growing Home

1 comment:

Mama Pea said...

I make Caramel Corn two times a year usually. Once in the fall (that batch has already been given away and/or devoured here at home) and then again at Christmas time.

You're so right; it's such a delicious sweet/salty/crunchy treat. Gosh, now I've got a taste for some and it's a loooonnnng time until Christmas!