Caramel corn is perfect any time of year, but it seems especially inviting at Halloween with its burnished glow and sweet-salty combination. This batch is so large, you can serve an entire party. Or store it in an airtight container and enjoy it for days.
Homemade Caramel Corn
1 cup (2 sticks) margarine
1 cup honey
1 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon butter flavoring, or to taste
3 gallons popped popcorn
Preheat the oven to 250 degrees. Grease 2 large baking sheets.
In a heavy saucepan, combine the margarine, honey, brown sugar and salt. Place over medium heat and stir continuously until the mixture comes to a boil. Stop stirring and let boil, undisturbed for 3 minutes. Remove from the heat and stir in the baking soda, vanilla and butter flavoring. Place half of the cooled popcorn in a large dishpan (I do mine in two batches) and pour half the caramel sauce over. Stir until evenly coated. Spread onto a baking sheet and repeat with the remainder on another baking sheet.
Place in the oven and bake for 1 hour, stirring every 15 minutes. Allow to cool and break apart, the store in an airtight container.
Makes about 20 servings.
From “Southern Plate” by Christy Jordan