Monday, January 5, 2009


Must have.....

Peanuts optional

Turn the above ingredients.....into something wonderful! A simple, old-fashioned treat! Keep this recipe, you'll want to use it next Christmas, but it really is so good all year long. Uncommonly good.

Oh, just try to resist this. It won't happen. You can't. I know it. This is what I made multiple batches of this Christmas: for neighbors and the nieces and nephews. I also took some to Jamie and Thad, and made another batch while I was down there. It's that good.

I'm not lyin'.

It's delicious, it doesn't have to be the right size, it works for a boy or a girl, and it will not need to be returned, and it really isn't inappropriate for any age except the littlest ones! As the family expands, all you do is make more of it! All you need are some cute tins (or hey, even a heavy ZIPLOC freezer bag will work!) to put it into, and lots of the right ingredients to make every member of your neighborhood or your family happy, happy, happy!

Do you want the recipe?

Are the pictures making your mouth water?

It's better than Cracker Jacks and HERE GOES! And before I forget, I credit my dear friend Pam for the recipe, she's the ultimate cook, and moreover, she's the ultimate southern cook....oh let me tell ya! She and I love, love, love to talk and look at pictures of FOOD. And we do. Every time we get together, we eventually get around to food. And we share recipes, and we share our food with each other. In fact, for Christmas, she sent over the NICEST present: a big gift bag of good food, all of it she made herself, it included among other goodies, this delightfully delicious caramel corn! Needless to say, it didn't last long. And, those are the very best kinds of gifts, from the heart, and homemade.

The rich toffee flavor is highly watch out!


12 c. popped fresh, unsalted popcorn or...make it a batch at a time by putting

1/2 c. - 2/3 c. unpopped popcorn in 2 T. canola oil in a heavy kettle-type pan.

1-1/2 c. nuts (optional) use dry roasted peanuts, or cashew or pecan halves
1 c. dark brown sugar, packed
3/4 c. real butter
1/2 c. dark corn syrup
1/2 t. baking soda

Spray a large roasting pan or 2 each 17 x 12 x 2 baking pans with PAM, remove the unpopped popcorn kernals from the popcorn; place the popcorn and nuts into the pan and keep the popcorn/nut mixture warm in a 300 degree oven while you make the caramel mixture.

To make the delicious caramel:

In a heavy saucepan, combine the brown sugar, butter and corn syrup, bring to boiling over medium heat, stirring constantly (may take up to twelve minutes). Cook and stir the caramel mix for five more minutes over medium heat after it comes to a boil. Remove pan from the heat and stir in the soda. (The mixture will foam.)

Being very careful, drizzle/pour this hot mixture over the popcorn/peanut mixture in the roasting pan. Stir very gently to coat the popcorn. Bake in the center of the 300 degree oven for 15 mintes, remove from oven and stir the popcorn mixture and return to the oven to bake for five more minutes. Remove and spread on foil to cool. Let dry completely before putting into tins.



Anonymous said...

Joni my husband would love that Caramel Corn!!
He loves Cracker Jacks.
But me being a mild diabetic would have to watch it.
Pamela who use to live in MP MI

Old Centennial Farmhouse said...

Pamela, you would have to stay away, because once you pop one of those toffee'd pieces in your mouth, you would never be able to stop! I should have posted it BEFORE everyone started their diets, though! It's snowing in Michigan tonight! XOXO Joni

Anonymous said...

I believe you, it looks delicious, wow! I am marking this one!