Something magical happens when you melt butter in a saucepan, add brown sugar, corn syrup and slowly mix with a wooden spoon. Carmel corn. The kids could smell the tasty treat from the driveway. For me the wonderful aroma is always a sweet walk down memory lane.
I could always tell when my mom and dad’s friends were coming over to play Bunco. My mom would bake carmel corn and set it out on each table along with some other goodie, but she always made sure there was enough carmel corn for us kids. We loved Bunco night! But every once in a while mom would make a batch for us “Just because.”
Today when Jack came home the first thing he said was “Is it a special occasion?”
“No,” I replied.
“Is someone coming over?” he asked. A little bit more hopeful.
“You guys are pretty special!” I told him. “I thought I would just make some …just because.”
Sometimes we need some “Just Because”.
Recipe for Carmel Corn
- 2 sticks of butter
- 2 cups of brown sugar
- 1/2 cup corn syrup or honey
- 1 tsp. salt
- 1/2 teasp. baking soda
- 1 teasp. vanilla
- 8 quarts popped popcorn-plain
Melt butter in medium sauce pan; stir in brown sugar, corn syrup (or honey ) and salt. Bring to a boil stirring constantly; turn heat down and allow to boil without stirring for 5 minutes. Remove from heat; stir in vanilla and baking soda. gradually pour over popcorn in large mixing bowl. Mix well. Turn mixture into large shallow baking or roasting pans. Bake in 250 degree oven for 1 hour, stirring every fifteen minutes. Remove from over; cool completely. Break apart and store in airtight container.
variation: mix in dry roasted peanuts with popcorn.