Caramel Corn

Wow, I feel like I haven't made anything in forever! Come to think of it, other than that lucious sour lemon pie I made for Thanksgiving, I really haven't. I hope everyone had a good holiday. We spent a wonderful couple of days at my parent's house and had a great time with family.

Sometimes I forget to post the simple recipes I make now and again that are as old as the hills. Enter caramel corn. We grew up eating this stuff, my mom has been making it forever and I've continued making it for my family. I believe the recipe came from tiny little Newdale, Idaho, where my mom grew up. It was from a church cookbook, if you could even call it that. The recipes were printed on colored index cards and held together with big metal rings. I believe the caramel corn was in the pink section!

This yummy treat is very quick to throw together and fun to eat. It's more of a gooey caramel corn, as opposed to the harder kind you bake in the oven. Most of the time I make it as the recipe says, but we also like to throw in vanilla and cinnamon once in a while.

Caramel Corn
1 stick butter (add a pinch of salt if using unsalted butter)
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/4 cup water

1 large bowl of popped popcorn, old maids removed (about 3/4 cup total popcorn kernels if air popping)

Put everything except the popcorn in a medium saucepan and bring to a boil over medium high heat. Boil for 4-5 minutes. If you like it more gooey, stop closer to 4 minutes, more hard, stop closer to 5 minutes. Remove from heat and stir down the bubbles (now would be the time to add vanilla and cinnamon if you want). Pour over popcorn and stir, in a folding motion, until popcorn is totally coated. Let cool before eating.