Monday, June 25, 2012

BEST Caramel Corn {without using popcorn}

This recipe is different from my other caramel popcorn recipe. Some of the ingredients are the same but the result is VERY different.  Don't try to questions it:) Trust me, just go and get the ingredients and make it tonight! I promise it won't disappoint. I made this for my son's preschool teachers as their  end of the year gift. They loved it! Thanks Aunt Diane, you are the best cook I know!

Caramel Corn

2 bags of white puffed corn (I used the $2/bag Chesters brand)
3 sticks of butter (3/4 pound) YIKES I know but trust me
2 cups brown sugar
1/2 cup light Karo syrup
1 tsp vanilla
1/2 tsp baking soda

Preheat oven to 250 degrees. Cover a rimmed cookie sheet with wax paper. Set aside. Pour puffed corn into a large bowl. Set aside.  Melt butter in medium saucepan. Add sugar and syrup. Stirring constantly, boil for 5 min. Take off heat and add vanilla and baking soda. Pour caramel over puffed corn and mix until corn is fully covered. Pour covered puffed corn onto the wax papered pan. Spread evenly. Bake 40 minutes but be sure to stir the puffed corn around the pan every 10 minutes or it will burn. Allow to cool and enjoy. Store in air tight container.