Caramel Corn, served in red and white popcorn boxes, is a fun game day treat on whether you are tuning in at home, or doing a little pre-game tailgating.
I remember my mom making a similar recipe to this one when I was growing up, a recipe involving a brown paper bag and several visits to the microwave. I still shake my caramel corn in a paper bag when making this recipe– it helps with an even coating. However, instead of cooking in the microwave for several one minute intervals (shaking in between), I bake the caramel corn in a low heat oven to get it nice and crisp. I don’t know if microwaves were hardier when I was a kid, but my modern-issue microwave just doesn’t cut it, and I like my caramel corn nice and crisp!
Caramel itself can sound tricky, and difficult – with all the boiling and the timing, time, but this version is so easy, and just as delicious as the boiled syrup versions. Just combine butter, brown sugar and corn syrup in a microwave safe bowl, and cook as directed.
Next, add the baking soda and vanilla and whip with a whisk or an electric mixer until frothy.
Get out your trusty brown paper grocery bag.
Pour the popcorn and peanuts into your handy dandy brown grocery bag, pour in the caramel, fold down the top to seal, and shake vigorously until evenly coated.
Spread the caramel corn out in a large pan, roaster or cookie sheet with sides and bake in a 200 degree oven, stirring every 15 minutes. (The caramel corn can touch – no need to separate as its stirred up several times in the cooking process.)
Hope you enjoy!