Caramel Corn Recipe

Easy caramel corn recipe? This is it! It takes no more skill than dumping a few ingredients in a big old pot!

Easy Caramel Corn Recipe

Nothing says “circus” quite like popcorn! This fast-to-fix recipe for caramel corn seemed like the perfect item to bring to the annual block party/circus in our own small Indiana town. It doesn’t get better than this.

I think this is one of those recipes that you will find yourself turning to again and again when you want a fast sweet snack–circus or no circus! Enjoy.

How To Make Caramel Corn*

1 cup Margarine
2 cups Light Brown Sugar, Packed
1/2 cup Corn Syrup
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Vanilla
8 -15 cups Popped Popcorn

Pop the popcorn. Pour into large bowl and set aside.

Combine Margarine, Brown Sugar, Corn Syrup, and Salt in large sauce-pot. Use a size that is larger than you think you need–this stuff expands!

Keep stirring the mixture to keep it from scorching. Bring to a boil. After 5 minutes of boiling and stirring, remove from heat. Add in Baking Soda and Vanilla Extract. It will change color and become foamy. Mix well.

Pour over the popped popcorn. I use a spatula to smoosh the caramel sauce over the popcorn and to combine it all. If it looks like too much caramel sauce and not enough popcorn for your tastes–make more popcorn before the caramel cools!

*I most likely found this on Recipezaar.com about three years ago. It currently resides in my messy, handwritten cookbook of family faves.

Find photos of caramel corn and other pictures in Indiana on my Flickr photostream.

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From the rich and delicious flavor of homemade caramel sauce or the subtle, buttery goodness hiding in a cookie, I love caramel in all forms.  In the spirit of The Eat Christmas Cookies Event going on at Food Blogga’s, I’m adding Caramel Cream Sandwich Cookies to the Holiday Cookie line-up.

Caramel Cream Sandwich Cookies
From Pillsbury’s Best Cookies Cookbook
makes 30 sandwich cookies
Cookies:
3/4 c brown sugar, packed
1 cup butter, softened
1 egg yolk
2 cups flour

Frosting:
2 Tablespoons butter (NO SUBS)
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
4 to 5 teaspoons milk

1. In a large bowl, combine brown sugar and 1 cup butter: beat until light and fluffy.  Add egg yolk and blend well.  Add flour: mix well.  If needed, cover with plastic wrap and refrigerate 15 minutes for ease in handling.

2. Preheat oven to 325*.  Shape dough into 1″ balls.  Place 2 inches apart on ungreased cookie sheets.  With fork dipped in flour, flatted each to a 1 1/2″ round.

3. Bake at 325* for 10 to 14 minutes or until cookies are a light golden brown.  Cool for one minute.  Remove from cookie sheets and cool for 15 minutes or until completely cooled.

4. Meanwhile, in a medium saucepan, beat 2 Tablespoons butter over medium heat until light golden brown, stirring constantly.  Remove from heat.  Stir in remaining frosting ingredients, adding only enough milk to achieve desired spreading  consistency.  Blend until smooth.  Spread scant 1 teaspoon frosting between two cooled cookies (make sure they are cooled or frosting will melt!).  Repeat with remaining frosting and cookies.

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