Fall is in full swing here in the District. Today was chilly, and the leaves are finally changing colors. I’ll try and take a picture of D.C. in fall to post for you guys later this week. My friend Merey and I have been dying for a chill night in, and, with all of the work that we have during the upcoming weeks, what better time than the present? So, after popping open a bottle of wine, we decided to make ourselves a delicious fall treat: Caramel Corn.
Merey has been raving about her mom’s caramel corn recipe ever since the weather started to change. Let me tell you, folks: Mama Wittman-Shell’s caramel corn is pretty damn AMAZING. And it is so, so easy to make! With some freshly popped corn and a homemade caramel sauce, this is sure to be a crowd pleaser at any Halloween party or fall gathering.
So what’re you waiting for? Go make yourself some popcorn! Everyone will thank you! Sorry the pictures are a bit crummy; we didn’t have a camera on hand, but I just had to document this and wound up using Photo Booth. I’ll play around with it and hopefully improve the images!
- 18 cups popped corn
- 2 cups brown sugar
- 2 sticks butter
- ½ cup light corn syrup
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- Preheat oven to 250 degrees Fahrenheit.
- Place popped corn in large aluminum trays.
- In a medium saucepan, combine your brown sugar, butter, corn syrup, salt and vanilla extract. Bring to a boil.
- Once boiling, add in your baking soda. Note that it will “pouf up.”
- Pour over the popped corn and bake in the oven for one hour, mixing the popped corn every 15 minutes.
Makes 18 cups!