Caramel Corn

It's September 24th, and that means that Fall has officially arrived! Strangely enough, where I live the super hot days of summer abruptly came to an end on exactly that day. People who know me in real life can testify of my love for all things autumn. I love the crisp fall air, I love the changing of the leaves, I love pumpkins and Halloween, and buying new sweaters. Perhaps most of all, I love fall food. There are even certain things that I make all year long, that become magically special in the fall, like caramel corn!

There are 2 schools when it comes to caramel corn: those who like it warm and soft, and those who like it crisp and crunchy. This recipe is awesome because 1. It tastes amazing, 2. It's suuuper easy, and 3. You can make it gooey or crunchy. I got it years ago from my friend Melanie's family (and if Mel is reading she better bite the bullet and be brave enough to actually leave a COMMENT this time! hint hint Mel) and I'm pretty sure she got the recipe from her brother-in-law's family. So whoever the heck it came from, thank you from the bottom of my heart for making me so happy. Pretty much anyone and everyone who eats this asks for the recipe.

Now you all need to go make sure you have all of the ingredients so you can make a big bowl of it tomorrow. Why tomorrow? Because it's fun food. And you need fun food to watch the season premier of The Office!

Brown sugar, Karo Syrup, vanilla, baking soda, real butter, salt.
(oh ya, and duh. Popcorn. You might need some of that.)

Easy Caramel Corn
2 bags microwave popcorn (if possiple, use natural flavor, not buttered)
1 C brown sugar
1/4 C white Karo syrup
1/2 t salt (if you are using salted popcorn then omit salt here)
1 cube real butter
1/2 t baking soda
1 t vanilla

Pop popcorn and set aside. You can substitute air-popped popcorn if you have an air-popper. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. I cut up the butter into chunks so it melts better. No need to stir, just toss everything in there, like so.

Are you ready for the directions? I'm warning you, it's complicated. You might want to take notes. Here we go. Microwave on high for 2 minutes. Take it out and stir it together. Microwave for 2 more minutes.

Told you it was complicated.

While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you'll need. Just trust me. Also, try to get any un-popped kernels out so you don't break a tooth and try to sue me.

When the caramel beeps the second time, take out of microwave and add baking soda and vanilla. Sit back and watch it do cool things like bubble and foam.

At this point you'll probably want to stick your finger in there and lick it. Don't do it. You are mesmerized by the caramely goodness and are forgetting how hot boiling sugar is. Especially on your tongue. It's hot. Really hot. Don't ask me how I know.

Stir it well and then pour it over the popcorn. Mix it up well with a big spoon. I usually spread it all out on a piece of foil and let it cool for a minute so it doesn't get stuck in one big clump. The longer it sits out, the firmer it will get, but it won't ever get crunchy-hard unless you bake it.

For crunchy caramel corn: spread out on a cookie sheet (you'll probably need 2) and bake at 200 degrees for one hour, stirring every 15 minutes. The other day I made it this way and then drizzled it with chocolate when it was done. Ummm....good.

How many times do I have to tell you not to lick the screen??

You all have been quiet lately! Don't be shy.
Tell me your favorite thing about fall-
and, do you like your caramel corn crunchy or gooey?
I must know!

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