I got the bug. The bug to make caramel corn. This time of year makes me want caramel corn. Growing up my mom would make popcorn balls, but our neighbor, Delia Burnett, made the popcorn balls I craved and I couldn’t wait to go to her house on Halloween to get them! Her popcorn balls were sugary crispy sweet. Not gooey, stick to your teeth sweet. They were the kind that didn’t feel like your teeth wanted to pull out while eating them.
This caramel corn reminds me some of those popcorn balls. Its not chewy but its sweet and crunchy and it is oh so addicting. Once you start, you have a hard time stopping until it is all gone. Isn’t that right Auntie Marlene? 😉
Grumpy was grumpy because I made this caramel corn – not because he doesn’t like it, but because I also had candy pumpkins and candy corn in the house. We both have a tendency to not stop eating those items until we are either 1. Sick or 2. They are all gone. However, I HAD to have those pumpkins and caramel corn for my candy dishes. It wouldn’t be Halloween decorated if I didn’t….right?!! In any case my Aunt Marlene, friend Amanda, and my son Justin with his Wife Kristina and last but not least my son Christopher all got bags of this treat. Hope you enjoyed everyone! I know I did. I kind of want to make some more!
Sweet & Spicy Caramel Corn
Adapted from Allrecipes.com: My Friend’s Amish Caramel Corn
1 cup butter
1/2 cup corn syrup
2 cups brown sugar
1/2 teaspoon grey sea salt
2 pinches (or to taste) of red pepper flakes
1 cup unpopped popcorn
1 teaspoon vanilla
1/2 teaspoon baking soda
Pop corn with air popper. Place the popped popcorn into large roaster pan.
Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, butter, pepper flakes and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.