Homemade Caramel Corn

Fall leaves, cooler temperatures, college football…what’s missing? How about homemade caramel corn?! This is a quick and easy Southern Living recipe that I’ve adapted using microwave popcorn. The recipe recommends to store in airtight container but I’d recommend filling a large bowl and setting out caramel corn for your fall football fans to enjoy. Thanks for the suggestion to run the recipe Erin.  

Caramel Corn

Vegetable cooking spray

6 quarts of plain (not buttered) microwave popcorn (three 3.5 oz. bags)

1 ½ cups pecan halves

1 ½ cups firmly packed brown sugar

¾ cup butter or margarine

¾ cup light corn syrup

1 ½ cups raw peanuts

½ teaspoon baking soda

1 teaspoon vanilla extract

Coat one large or two small roasting pans with cooking spray. Combine popcorn and pecan in pans; set aside.

Combine sugar, butter, corn syrup, and peanuts in a large saucepan; bring to boil, and boil for 5 minutes. Remove from heat; stir in soda and vanilla.

Pour mixture evenly over popcorn mixture. Stir with a lightly greased long-handled spoon until popcorn is well coated. Bake at 250 degrees for 1 hour, stirring every 20 minutes. Remove from oven, and immediately pour onto wax paper, breaking it apart as it cools. Store in airtight containers. Yields: 6 ½ quarts.