Caramel Corn

I’ve been trying to avoid another shopping trip so early in the week. The kids’ cries for snacks have almost weakened my resolve to stay out of the store.

Making snacks is time-consuming but it’s so worth it both in money saved and preservatives avoided. I need to post that on my refrigerator. LOL! It’s so tempting to send the kids down to the store to buy a snack each day just so I won’t have to cook yet. another. meal. I need to work on my attitude.

This recipe makes a lot but you have to remember–I am feeding a large family, including 3 teenaged boys. This recipe is also easy to make GFCF by using approved margarine instead of butter.

Caramel Corn

Pop 1 c. popcorn in hot-air popper. Set aside. Line 2 cookie sheets with parchment or foil and also set these aside.

In saucepan, bring the following to boil:

• 1/2 cup butter
• 1/2 cup maple syrup (the real stuff, not pancake syrup)
• 1/2 cup brown sugar
• dash salt

Once that has been brought to a boil, remove from heat and stir in the following:

• 1/2 tsp baking soda
• 1 tsp vanilla

Divide the popcorn between the two cookie sheets and top with the brown sugar/maple mixture. Place in a preheated oven (heated to 325) and bake for 5 minutes at a time until lightly browned and dry. Since I’ve been too lazy to move the oven racks to a position to allow for both cookie sheets to be in the oven at the same time, what I normally do is bake one for 5 minutes, remove from the oven and place the other in the oven for 5 minutes. While the one batch is baking, stir the other batch to evenly coat the popcorn. Total baking time is from 20 to 30 minutes. Allow to cool while stirring occasionally to keep the popcorn from sticking together.