Yesterday I posted my favorite Christmas Cookie recipe, the Peanut Butter Kiss Cookie. Today I share the best and easiest recipe for Caramel Corn.
Rookie Cookie ain't no rookie at cookie-ing, or any other form of kitchen creation. What began as a blog of her rookie kitchen days has turned into true gourmet fare.
This is Rookie Cookie's recipe for Caramel Corn and I share this recipe with a major warning:
THIS CARAMEL CORN IS ADDICTIVE!
Perhaps it is the sublime combination of salty, sweet and crunchy, but whenever I make this recipe, I get it out of the house as quickly as possible. Otherwise, it is gone and in my belly before I can say "Caramel Corn."
That being said, I love to make it because it is something different to share with others as a holiday treat.
Rookie Cookie’s Caramel Corn
10 cups of popped popcorn*
1 cup of dry roasted peanuts
4 tablespoons butter, melted
1 cup of brown sugar
¼ cup of corn syrup
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking soda
Mix popcorn and peanuts in a clean brown paper grocery bag. In a large (4 cups is a good size) glass pyrex measuring cup, melt the butter in the microwave. Once melted, add the brown sugar, corn syrup, vanilla and salt.
Microwave on high for 1 minute. Stir well. Microwave for 2 minutes and then add the baking soda (mixture will be foamy).
Stir well and then pour over the popcorn and peanuts. Mix well and close the bag, shaking to ensure complete mixing. Microwave the bag on high for 1 minute and pour out onto some wax paper to cool.
Makes about 12 cups of caramel corn.