Tuesday, December 23, 2014

Homemade Caramel Corn

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I love making party favors for our annual Christmas party!
The favor is always something sweet that our guests can take home and enjoy later.
Last year I made Hot Chocolate on a Stick.

The year before it was
Reeses Popcorn Munch.

This year I went back to the popcorn theme and made my own caramel popcorn.

And to make it even better I drizzled it with Ghirardelli dark chocolate!
Yum, yum, yum!

After the chocolate had set, I packaged the caramel corn into clear bags tied with jute
twine and a super cute Happy Holidays tag that I printed from here.
I added a mini star ornament for extra cuteness and viola - yummy, inexpensive party favors!

Homemade Caramel Corn

1 cup butter
2 cups Dixie Crystals light brown sugar
1/2 cup corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. pure vanilla extract
24 cups popped corn (1 1/3 cups popcorn kernels)

Using an air popcorn popper or stove-top method pop 24 cups of popcorn.
(I used 1 1/3 cups popcorn kernels to equal 24 cups popped corn)

Preheat oven to 250 degrees and line two large baking sheets with a Silpat or
parchment paper.  I found that a Silpat works best, so if you have them use that.

In a saucepan, over medium heat, melt butter.  Stir in brown sugar, corn syrup
and salt.  Stir constantly until mixture comes to a boil.  Once it comes to a boil
stop stirring and let it boil for 4 minutes.  Remove from heat and stir in baking
soda and vanilla.

Pour mixture over the popcorn.  Use a large rubber spatula gently stirring to coat
all of the popcorn.  I did this in a large roasting pan.

Spread the popcorn evenly onto the prepared baking sheets.
Bake for one hour, stirring every 15 minutes.
Cool in pan on wire racks.

If desired, drizzle melted chocolate over caramel corn.

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