Caramel is a flavor made for the fall. It enhances the flavor of a variety of foods. One of my favorites is popcorn smothered in caramel. Caramel corn used to be one of treats collected on Halloween. It was always homemade and everyone knew which neighbor had the best.
I think my mom's caramel corn was the best because she heated it in the oven so the caramel melted on all the popcorn. I have added pecans and peanuts to the mixture to add to the crunch.
Make a batch to munch on while handing out the treats to all the ghosts, goblins, princesses and superheroes in your neighborhood.
- 1 cup unpopped popcorn kernels
- 1 cup pecan halves
- 1 cup roasted peanuts
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup dark corn syrup
- 1 tsp vanilla
- 1 tsp salt
- 1/2 tsp baking soda
Pop the popcorn. The traditional method is to put 3 tbsp canola oil in a pot and add a few kernels. Put the lid on the pot and place on medium high heat. When the kernels pop add 1/3 cup of kernels. Shake the pot occasionally until there is no more popping. Remove from the heat. Pour the popped kernels into a roasting pan. Remove any unpopped kernels. Repeat two more times. Add the pecans and peanuts to the popcorn.
Melt the butter over medium heat. Stir in the sugars, corn syrup, vanilla and salt. Continue to cook until the mixture boils. Boil for 5 minutes, stirring frequently. Remove from the heat and stir in the baking soda.
Pour the caramel sauce over the popcorn and nut mixture. Bake at 250 degrees for 45 minutes. Stir every 15 minutes.
Remove from the oven and allow the mixture to cool. Place in an air tight container to store.