making more caramel corn…, originally uploaded by iamchanelle.

Ok, seriously, no more of that nasty stale junk you get in a tin…you KNOW what I’m talking about…and no more sticky weird balls of popcorn.  This…THIS is the best caramel corn you will ever ever enjoy.  It makes  wonderful holiday gifts to friends, family…yourself.  *munch munch*

You only need five ingredients, about 20 minutes and voila, you will have awesome caramel corn.  My family has been making this ever since I was a little girl, and now I am passing along the tradition to you!!!  I have made a couple variations from the original recipe, which you can find below.  The cinnamon vanilla version is my personal favourite.

Caramel Corn

Preheat oven to 300 degrees Fahrenheit.
Generously grease a large baking sheet with butter.
Pop the popcorn [*see below] with a hot air popper or stovetop.

Heat to simmering in a large stockpot over medium-high heat, stirring constantly:
½ cup packed brown sugar
½ cup pure maple syrup
¼ cup butter
½ teaspoon salt

Add:
8 cups popped popcorn [*1/2 cup unpopped]
1 cup mixed nuts (optional)

Cook, stirring constantly until well coated, about 2 minutes.
Place on greased baking sheet, and bake at 300 degrees F. for 15 minutes, stirring occasionally.
Cool on waxed paper and let stand at room temperature until cool.
Store lightly covered.

Variations:

Cinnamon Vanilla Caramel Corn:
To the brown sugar mixture, add 1 teaspoon (or more) pure vanilla extract and 1 teaspoon cinnamon.

Amaretto Caramel Corn:
To the brown sugar mixture, add ½ teaspoon almond extract.
Instead of mixed nuts, use roasted whole almonds.

ENJOY!!!!!

Happy Thanksgiving Eve!!!!

love,

chanelle