It's baseball season, so that means that our evenings are organized around the rare days that the Red Sox are live on our local channels. This week, they take on the Yankees ("Boo! BOO!") so we'll be able to catch the entire series on TV. I always like to make a snack for weekend games, and A asked for Cracker Jacks the other day. Unfortunately, I had to remind her that days of picking up a box and munching our way through the first couple of innings were long gone due to C's peanut allergy.
The next day, during a very interesting session of the improv game "The Dating Game" with my seniors, one of the kids decided to play Paula Deen as one of the bachelorettes. It hit me. She MUST have a very easy (albeit decadent and butter-laden) recipe for caramel corn. She MUST.
And she did. And it was amazing. And it was pretty easy to make. I started it before dinner so that it could slow-roast in the oven for it's required hour while we ate and cleaned up. The kids loved it, and it was even better than a box of Cracker Jack could ever be. I might throw some salted soy nuts in the next batch to make it more authentic. Or I might not. Cause soy nuts are kind of gross.
Enjoy!
You need:
1 c. butter
2 c. brown sugar
1 tsp. salt
1/2 c. light corn syrup
1 tsp. baking soda
8 c. popped popcorn
Preheat the oven to 200 degrees. Over medium heat in a very large pot, combine the first four ingredients and bring to a boil. Once it starts to boil, keep it boiling, stirring often, for 5 minutes. Remove from heat. Stir in the baking soda. Stir well. Fold in the popcorn. Spread out on baking sheets in a single layer. Bake for 1 hr, stirring every 15 minutes. Spread on waxed paper to dry.
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