Nothing says Christmas to me like Caramel Corn. I’ve been making this recipe and putting it into gift baskets since I was in Junior High School.

Follow up:

I have started making my Goody Baskets this weekend and it will be a baking frenzy till Sunday night to get them done.

When I started making these years ago I only made one of them for my family. The number has grown considerably and I have staple items that are used every year and Caramel Corn is one of them.

It just wouldn't be Christmas without the sweet small of Caramel Corn baking.

I am also very excited about adding some homemade gifts to the baskets. When you receive something homemade you know that person thought about your gift and made it with love.

So if you receive any homemade gifts or Goodie’s this year cherish them and know that you too are loved.

Ingredients :

8 Cups Popped Popcorn
3/4 Cup Packed Brown Sugar
6 Tbsp Butter
3 Tbsp Light Corn Syrup
1/4 tsp Salt
1/4 tsp Baking Soda
1/4 tsp Madagascar Vanilla
Aluminum Foil
Disposable Aluminum Baking Pan
Wax Paper

1. Put your Popcorn into a large Baking Dish.

• I like the disposable one's so you can toss them when you're done.
• Make sure to sort out and throw away any un-popped Kernels.

2. Mix together Brown Sugar, Butter, Corn Syrup and Salt in at least a 3 quart pot.

3. Stir constantly until all of the Butter melts.

• Bring to a boil over medium heat.

4. Let mixture boil for 5 minutes.

• Once it starts boiling don't stir anymore.

5. After 5 minutes remove the Pot from the heat.

• Add in Vanilla and Baking Soda and stir quickly.

6. The mixture will lighten in color and get foamy and will rise up so work fast.

7. Pour the Foamy mixture on top of the popcorn.

• Be careful it is very hot and will burn if you spill it on your hands.
• Stir the Popcorn with a wooden spoon.
• Put the Pan into the Oven and bake at 300 degrees for 30 minutes.
• Stir the Popcorn every 10 minutes to coat all the popcorn with the Caramel.

8. While the Caramel Corn is Baking get the counter ready for cooling.

• Tape down a layer Aluminum foil to the counter.
• And then a layer of Waxed Paper.
• I put the Aluminum foil on the bottom because the butter will seep through the paper and make a mess.

9. After 30 minutes remove the Caramel Corn from the oven and stir one last time.

• Pour onto the Waxed Paper in the center.
• This way you can work your way around to the outside for cooling.

10. While the Carmel Corn is still warm start to separate it into pieces.

• Otherwise you will have large clumps that no one will want to eat.
• Let it cool on the waxed paper for about 15 minutes.

11. Put the Carmel Corn back into the Pan.

• I find it easier to load into the bags this way.

12. You can use whatever kind of bags that you like

• Make sure that you get the ones that come with a twisty tie.

• Print out a label and add some ribbon and they’re ready to go.