Foolish Morsel

I hadn’t made caramel corn in several years, and I don’t know why, it’s so easy! I adapted this recipe from Bon Appétit, I didn’t care for how theirs came out, so I omitted some things, and changed it a bit…enjoy!

Pop 1/4 to 1/2 cup of popcorn kernels (old school, not one of those bags)

1 cup chopped pecans

1 1/4 cup packed dark brown sugar

1/2 stick unsalted butter

1/4 cup light corn syrup

2 teaspoons vanilla extract

1/2 teaspoon salt

1/4 teaspoon baking soda

Preheat oven to 250F and generously butter a large jelly roll pan.  Mix pecans and popped corn on prepared pan…

Combine brown sugar, butter and corn syrup in heavy medium saucepan.  Whisk over low heat until butter has melted and sugar has dissolved.  Clip on candy thermometer, and increase heat to bring mixture to boil without stirring.  When thermometer reaches 255F removed from heat and mix in vanilla, salt, then baking soda…Mix WELL mixture will bubble up a bit…Gradually pour over popcorn and pecans stirring with a buttered spatula to coat evenly.  This is difficult, but you’ll get another chance to even it out.  Place in the oven for about ten minutes, remove and stir again, gently, with a buttered spatula…let cool and it will last about a week in an airtight container or ziploc bag, that is, if no one eats it!  ; )