Caramel Corn

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!

Happy Eating!

Caramel Corn

Ingredients:

  • 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

Directions:

  • 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!

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