Well, I must say that Caramel Corn is my downfall - one of my MANY downfalls when it comes to sweets. I took the liberty of customizing and ENLARGING a regular recipe to make this one. I figure, make it once and make it BIG. :)
I'm getting ready to start my holiday baking/cooking/craziness, so I thought I'd start blogging again with this oldie but goodie. It's probably one of my most signature "Libby" things I make. Friends, tell me if I'm wrong. Here you all go! Make it and tell me what you think!
Oh, and HOPEFULLY, don't quote me on this, but my goal is to start getting some pictures up on here too. Can you believe it? Actually looking all professional and stuff. I guess we'll have to just wait and see, won't we?
Caramel Corn
2/3 C popcorn, popped
9 T light corn syrup (1/2 C plus 1 T)
2 1/4 C packed brown sugar
18 T butter
1/2 tsp vanilla
1/2 tsp almond extract
3/4 tsp baking soda
Preheat oven to 300. Place the popped corn in a large roasting pan. In a medium saucepan, combine butter, corn syrup and brown sugar. Cook and stir on medium to medium-high heat until butter melts and mixture comes to a boil. When it comes to a boil, turn down to medium-low and boil WITHOUT stirring for 5 minutes.
After the 5 minutes is up, remove from the heat and stir in extracts and soda. Stir to combine. Careful, it bubbles up and gets really foamy. Pour the caramel over the popcorn and stir to completely coat. Place in the oven and bake for 10 minutes. Stir caramel corn and then continue baking for 5 more minutes.
After the last 5 minutes, check a piece to see if it's got the crunchiness you're looking for. If not, bake a few more minutes and check again! Remove from oven and pour onto a counter covered with waxed paper, foil or parchment and allow to cool. Break apart and enjoy!
You can make this a salted caramel by adding some fleur de sal or sea salt with the extracts and soda, and then by putting a small amout on the corn after you pour it on the counter to cool.
