Darn Good Goodies

Christmas 2015 has come and gone.  This Caramel corn is one of our favorite traditions here at Camp Kelly. It was handed down to me from a favorite youth leader way back in 1991.  Now next Christmas (or any time, really) you can be awesome too!  *Note - Caramel corn isn't hard but it does take a little patience. In other words, don't be in a hurry or try to multi-task. Follow the recipe and I promise, you will not be disappointed. 

Caramel Corn

• 10 cups popped corn (One bag of Theatre style microwave popcorn, popped & cooled)
• 1 cup pecans, optional but highly recommended
• 1/2 cup butter
• 1 cup brown sugar, packed (original recipe calls for dark, I use light)
• 1/4 teaspoon salt (I use fine grain sea salt)
• 1/4 cup "Karo" syrup (generic o.k. too)
• 1/2 teaspoon pure vanilla extract
• 1/4 baking soda

Directions:

1. Preheat oven to 250 degrees.
2. Pop corn, pour on to baking sheet. Separate and discard un-popped kernels from the popped. corn. (DO NOT SKIP THIS STEP!!!)
3. Put popped corn in to a extra large size Tupperware bowl and add pecans, if using. 
4. In a medium sauce pan, over medium heat, melt 1/2 cup butter, 1 cup brown sugar, 1/4 t. salt and "Karo" syrup.  Stirring constantly with a spatula or wooden spoon, bring mixture to a boil. Once the sauce begins to boil, quit stirring and boil for 5 minutes. (DO NOT SKIP THIS STEP!!!!) 
5. Once the 5 minutes is up, remove sauce pan from heat and stir in the 1/4 teaspoon of baking soda and 1/2 teaspoon of vanilla.  Poor over popped corn & pecans immediately. Stir well and spread evenly on to ungreased baking sheet.
6. Place baking sheet in to pre-heated oven and bake for 30 minutes at 250 degrees. Watch carefully and stir/toss ever 10 minutes. This will help melted caramel to cover the popped corn.
7. Remove from oven and put on to foil to cool completely.
8. Store in airtight container. (Tupperware or Ziploc bag.)
9. Like my microwave says after a bag of popcorn is done popping..."EnJoY!"