My Dad has told me on numerous occasions that I cook like my Mom. I consider that a huge compliment. My Mom is a great cook. She had me in the kitchen at a very young age helping mix cookies, peeling potatoes and other basics. I’ve mentioned in previous posts that the best gift she has given me was a cookbook of every recipe she has! These are the foods I grew up eating, arranged neatly in a 3-ring binder. This picture should give you an idea of how many recipes I have!
Growing up, snow days meant Mom would make something special. Usually something we didn’t get often and that took a bit more time to prepare. Caramel corn was always a favorite for my sister and I. And her caramel corn still remains a great treat! Knowing we’d be stuck at home today, I decided it was time to introduce my kids to their Grandma’s Caramel Corn.
I started by digging through my special recipe book. This caramel corn recipe actually comes from my Great-Grandma on my Mom’s side of the family. You start with 6 quarts of popcorn. And this was my first learning experience today. As much as I hate to admit it, I’ve never popped popcorn on the stove. I don’t eat a lot of popcorn to start with. And when I do, I just buy the microwaveable bags. So I had to figure out how to pop corn on the stove top!! Doing it as I remember Mom doing it, I started with 3 tablespoons of popcorn oil and added 4 kernels. I turned on the stove and waited for a kernel to pop. As soon as it did, I added 1/2 cup of popcorn kernels.
It took about 2 minutes of constant back and forth movement of the pan, with a lid on top, to get the popcorn all popped. I’m proud to say I didn’t have any unpopped kernels either! And the popcorn tasted so much better than the microwaveablee bags.
In total I popped 1 cup of corn, giving me 4 quarts of popcorn. I divided the 2 batches of popcorn into two big baking pans.
To make the caramel sauce, I needed 1/2c light corn syrup, 2 cups of brown sugar and 2 sticks of unsalted butter.
Bring those ingredients to a boil and stir constantly for 5 minutes. Then pour the mixture over the popcorn, to which you may have added peanuts. I did, although you wouldn’t have to. Stir the mixture so the popcorn is coated.
Place in an oven set at 250 and bake for 1 hour, stirring every 15 minutes. Let cool and store.
I wish you could scratch and sniff your computer screen. This stuff is amazing!! I completely skipped lunch and just nibbled on caramel corn! And I sent the pan on the left to the barn with The Farmer. Those guys braved ice and snow to get to work this morning and will be driving home in a blizzard tonight. I thought they deserved a treat today. Reviews have been great from them! And giving some away saved me a few hours on the treadmill burning off the calories!
My grandma made homemade caramel corn too! It was delicious. My dad made it very rarely while I was growing up too. One of only two non-breakfast foods he made…caramel corn and no-bake cookies! Thanks for sharing. I love the cookbook!
Sounds heavenly! I’m totally waiting for smell-o-vision!! 🙂
That looks delish and I’m certain would taste good on a cold wintery night like tonight. Hope you are safe and warm.
Yeah, sign me up for a batch! haha
Looks great!
stay safe today
Leontien
Carmel corn was always one of our favorites here at the house.
Caramel corn is one of my favorite Christmas presents from my mom and dad! So glad you got to dig into your mom’s recipes. Great memories I am sure!
Thank you for sharing this recipe! I have been craving caramel corn and I want to try it with peanuts!