Quick Caramel Corn

There's nothing like Grandma Carling's soft caramel corn with freshly shelled pecans from their trees! We made this twice while my Mom and Aunt Beth were here visiting. Yum!
This is half the original recipe and still makes a big bowl.


-Grandma Carling

1 cup brown sugar
1/4 cup Karo
1 cube margarine (or butter)

Put ingredients in pan and boil 1 minute. Remove from heat and stir in 1 teaspoon vanilla. This will be sticky and is good eaten right away hot. if you cook it for 3 minutes it is harder and less sticky. Pour syrup over large pan of popped corn and pecans, if desired.

Caramel Corn

If you can't have Garrett's - make this!

- Jessica Hall, with slight modifications

1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract
6 quarts plain popped popcorn (about 2/3 cup unpopped kernals)

2 cups dry roasted peanuts (optional)

Pop popcorn and divide between two baking sheets (non-stick are great).  

Preheat oven to 250 degrees. Combine the brown sugar, corn syrup, margarine and salt in a 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. (Comes to about 250-255 degrees)

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 and 15 minutes, stirring 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.

Kettle Corn

While I was growing up, popcorn was a regular Sunday-evening treat and I have one brother who loves it so much he could probably live on popcorn alone. I do enjoy a bowl of buttered popcorn now and then, but I have to say that I would prefer kettle corn 9 times out of 10. I love sweet and salty combinations! Here's an easy way to make it at home without having to wait for the next fair.

2 Tbsp. oil
1/2 cup popcorn
3 Tbsp. sugar
Salt, to taste

Pour oil in popcorn popper (we have a StirCrazy). Quickly add popcorn and sugar and cover. Wait until all popcorn has popped and immediately pour popcorn into a large bowl; salt as desired. Be careful because the sugar will still be sticky and is extremely hot.

You could also make this on the stovetop using a large pan with a lid, but make sure you shake it vigorously back and forth over the heat to prevent the sugar from sticking to the bottom.

Candy Cane Popcorn

We were given this yummy popcorn as a Christmas gift from some friends in 2007. This is my attempt at recreating it. Try to find candy canes that only have one red stripe - canes with too much red make the popcorn look pink. ;)

2 bags popped microwave popcorn- it gives it the sweet/salty taste (Pop Secret Homestyle)
or pop 3/4 cup popcorn kernals and add a sprinkling of salt
12 oz. Almond Bark (use 3 bags of popcorn for 16 oz pkg)
1/2 tsp. peppermint extract
1/2 cup finely crushed candy canes or peppermint pieces

Pop popcorn and place in a large roasting pan or a large baking sheet- removing unpopped kernels.

Melt almond bark according to package directions. Stir in peppermint extract. Working quickly, pour over popcorn and sprinkle with crushed candy canes. Stir until evenly coated. Cool and store in airtight container.