For more than 25 years, October has been celebrated as National Popcorn Poppin’ Month; however, it became “official” in 1999, when then Secretary of Agriculture Dan Glickman proclaimed October as National Popcorn Poppin’ Month. This annual celebration is promoted by the Popcorn Board. Be sure to check out the website, which is loaded with great information and recipes, as well as activities for the kids and teaching materials for home or classroom.
In honor of Popcorn Poppin’ Month (as well as National Caramel Month), I’m going to be making this one:
Easy Oven Caramel Corn
Yield: 5 quarts
Preparation time: 15 minutes
Baking time: 1 hour
- 5 quarts popped popcorn
- 1 cup (2 sticks) butter or margarine
- 2 cups brown sugar, packed firmly
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 tablespoon vanilla
- 1/2 teaspoon baking soda
Optional nuts – choose one:
- 1 cup salted peanuts
- 1 cup whole almonds
- 1 cup pecan halves
- Preheat oven to 250 degrees F. Line a large, rimmed baking pan (17x 12-inch) with foil and spray lightly with cooking spray.
- Spray a large mixing bowl (not plastic) lightly with cooking spray and place popcorn inside.
- Spread optional nuts over popcorn, if desired.
- In a medium saucepan, over medium heat, combine butter, brown sugar, corn syrup and salt.
- Bring to a boil over medium heat, stirring constantly.
- Lower heat and boil 5 minutes, stirring frequently.
- Quickly stir in vanilla and baking soda.
- Quickly pour hot mixture over popcorn; stir well to coat.
- Spread evenly into prepared pan and bake 1 hour, stirring every 15 minutes.
- Cool completely in pan; store in an airtight container.
Clean-up tip: Soak saucepan before cleaning.