Homemade Caramel Corn

Yes, my sons eat sugar.  I do not have any artificial fat or sugar in my house.  I like to make many of our "treats" from scratch.  That way I know all the ingredients.
I hope you enjoy this recipe as much as we do :-)

Prep time: 10 minutes Cook time: 15 minutes            Bake time: 20 minutes

I weighed the gram measures on a digital scale to obtain the correct conversion for the metric measures

Step 1 stove popped popcorn.  I use a
Movie Time popcorn popper

Step 2 Butter, brown sugar and light
corn syrup

Boiling for 5 minutes, do not stir

Step 3 baking soda and vanilla added

When you pour the caramel sauce
on be patient and              mix carefully

Finished product cooling while
waiting little and big hands
walk by :-)

Ingredients

7 to 8 cups popped popcorn (the equivalent of 1.68 -1.92 L filled up)

¾ cup packed brown sugar (144 g)

3 tablespoons light colored corn syrup (45 ml)

¼ teaspoon baking soda (1 g)

¼ teaspoon vanilla extract (1.25ml)

Directions

1.    Remove all unpopped kernels from the popped popcorn.  Place popcorn in a 17 x 12 x 2 inch baking/roasting pan.

2.    In a medium saucepan mix brown sugar, butter and corn syrup.  Cook and stir over medium heat till mixture boils.  Continue boiling at a moderate, steady rate,  without stirring,  for 5 minutes.

3.    Remove pan from heat.  Stir in baking soda and vanilla. Pour mixture over popcorn, stir gently to coat.  Bake in a 300 degrees F (148.88 degrees C) oven for 15 minutes.  Stir mixture; bake 5 minutes more.  Spread caramel corn on a large piece of buttered foil to cool.  Store tightly covered. Makes 7 to 8 cups.

Nutrition Facts: 224 calories, 10 g total fat (6 g sat fat.),26 mg. cholesterol, 157mg sodium, 33 g carbohydrates, 1 g fiber, 1 g protein.

This recipe was copied from the Better Homes and Garden New cook book.

I like to use stove popped popcorn.