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Recipe Thursday-Caramel Corn

Posted on September 30th, 2010 | Posted in Dessert, Recipes

In case you are unaware October is National Popcorn Poppin’ Month, no “g”! Though it is not yet October being made aware of a happening in advance is always welcome, right?  Also I made a popcorn recipe, Caramel Corn, that was so tasty that I did not want to wait one week to share it with everyone.

Caramel Corn

For more than 25 years, October has been celebrated as National Popcorn Poppin’ Month; however, it became “official” in 1999, when then Secretary of Agriculture Dan Glickman proclaimed October as National Popcorn Poppin’ Month.  The month of October is the perfect month to celebrate our poppin’ ingredient, because popcorn harvest takes place each fall.   For more fun recipes, activities and facts about popcorn, because I know everyone wants to learn about this historic crop, check out popcorn.org.

Yield 7 Quarts


7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar (NSU2150)
1/2 cup light corn syrup (992601)
1 teaspoon salt (CQS030)
1 cup butter (880024)
1/2 teaspoon baking soda (991858)
1 teaspoon vanilla (NFC1055)


Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 250 degrees. Combine the brown sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.  Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.  Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Recipe from Allrecipes.com

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