Grandma’s Caramel Corn

My grandma‘s caramel corn is legendary in the family and every Christmas she would mail a large package of goodies.  Included in the package would be a tin of caramel corn and fudge.  I waited diligently for her packages.  I couldn’t wait to savor the buttery caramel corn.  She always used a high quality European Butter so the caramel literally melted in your mouth.  I remember one Christmas my brother and I waited everyday during our Christmas break for the postman to bring our package.  We waited and waited but to no avail.  We grew weary and my taste buds were crying out for my grandma’s caramel corn.  After the Post Office tracked the package, they discovered it was accidentally delivered to the Philippines.  No idea how that happens when you live in Washington State and the package is mailed from down south!  So finally three weeks after Christmas, the package arrived.  I remember tearing into it just to get my hands on the tin of caramel corn.

These days my grandma still cooks often, but it wears on her physically.  She recently decided to forego her traditional Christmas cooking packages.  So, the torch has been handed to me to carry on my grandma’s tradition.

Even if you don’t like caramel corn, the caramel recipe is a great base for other desserts, or even an ice cream topping.  You can use whatever butter you have on hand, but it’s truly worth the effort and price to purchase a high quality European butter.  The heavy cream content adds such an amazing, delicious richness to the caramel.

Grandma’s Caramel Corn

½ cup Karo Syrup

2 cups Brown Sugar

1 cup Butter, high quality, preferably European Butter

½ tsp. Salt

½ tsp. soda

1 tsp. vanilla

5 quarts (3 bags) popcorn

Preheat oven to 250 degrees.

In a pan mix the karo syrup, brown sugar, butter, and salt.  Once boiling let boil for 5 minutes without stirring (pay special attention not to burn).  Turn off heat.  Add soda, and vanilla.  Pour mixture over popcorn in a bowl and mix well.  Pour mixture on 2 cookie sheets and bake in oven.  Mix every 15 minutes.  Cook for a total of 45 minutes.  Take out, let cool.


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