My sister and two girlfriends threw a baby shower for me over the weekend. It was amazing. Vintage circus themed and cute as can be. My friend Joy made this killer caramel corn that we stuffed into these cute vintage-style popcorn bags for guests to munch on. It was the most talked about snack at the party, hands down. Only crumbs were left once the crowd cleared. I actually had to hide a bag for myself to enjoy. It didn’t really work, the hiding and all. My sister found it and so did one of my friends. They were relentless as they mowed it down, leaving me only the hard, half-popped kernels at the bottom of the bag.
A little side note – this is by no means good for you. It’s full of butter, sugar, and more sugar… but my gosh it’s so GOOD!!
Please make this.
At least once.
You’ll thank me for it.
Oh, and maybe splurge and add nuts. It’s a winner both ways.
I will be posting more baby shower details for any of you who might be interested in the party theme.
Ingredients – This recipe was adapted by my friend Joy, who got it from cooks.com
1 cup of butter
2 cups of brown sugar
1/2 cup white Karo syrup (maple syrup can be replaced in this recipe)
1 teaspoon baking soda
2 large zip-lock bags full of pre-popped popcorn
Optional – add 1 cup of nuts (almonds, pecans, peanuts or walnuts)
Place butter, brown sugar and karo syrup into a medium sauce pan. Melt ingredients together on a medium-high heat, bringing it to a full boil. Turn heat down and simmer for 5 minutes. Add 1 teaspoon of baking soda. Stir until foamy. Place pre-popped popcorn in a large mixing bowl or large pot and pour sauce over the top (if you’re adding nuts, this is the time to add them in). Stir in caramel and pour onto a large roasting pan. Bake in a 250 degree Fahrenheit oven for one hour, uncovered. Stir every 15 minutes.
Pour onto wax paper and let cool. Break up chunks and store in two large zip-lock bags.