There are some foods that are almost too dangerous to go near. This Christmas, I was introduced to one: Debbie’s Caramel Popcorn.
The one true thing about this stuff: its very hard to stop eating it once you’ve begun.
My Aunt Debbie sent along FIVE small bags of this popcorn to our home as a Christmas gift. Five bags that disappeared as quick as a snap as soon as the first taste was taken. Five bags that were hunted down, stolen, hoarded and gobbled down shamelessly. The stuff just disappears.
Really. Its just SO. GOOD.
I have decided that I just didn’t get enough of it to quite satisfy. Hence my phone call to Aunt Debbie for the recipe!
Debbie's Caramel Popcorn
- About 10 cups plain or lightly salted popped popcorn (approx. 1 cup popcorn kernels)
- 2 cups brown sugar
- 1 cup unsalted butter
- 1/2 cup corn syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanuts or cashews (optional)
- Prepare your popcorn.
- Preheat your oven to 250 degrees F.
- In a saucepan over medium-low heat, bring to a boil the brown sugar, butter and syrup.
- Boil for 5 minutes, on medium-low heat. Slow boil, not rapid boil.
- Meanwhile, divide your popcorn & peanuts into two separate mixing bowls and prepare 2 baking sheets lined with parchment paper.
- Remove sugar mixture from heat, then add baking soda & salt. Pour half over one bowl of popcorn, and the other half over the second bowl of popcorn. Use a wooden spoon to mix well.
- Spread the popcorn over the cookie sheets and bake in the preheated oven for 1 hour, stirring every 20 minutes or so.
- Store in airtight containers or Ziploc bags.
- Makes a WONDERFUL gift!
Adapted from Food.com