Popcorn Candy

The only treat my mother ever bought herself at the Canadian National Exhibition was a bag of caramel corn. As teenagers, when we went without our parents, we'd buy a bag of caramel corn for mom on our way out of the fairgrounds.

One Mother's Day, soon after microwave ovens were introduced, I decided to make homemade caramel corn for my mom in our brand new microwave. Disaster--I didn't realize how easily it could burn.

I think it's easier to make in a traditional oven.

1/4 cup popcorn kernels makes 5 cups popped, so this recipe makes 15 cups, enough to give caramel corn as a gift and have some yourself.

Caramel Corn

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. vanilla extract
• 3/4 cup popcorn kernels

Pop the corn 1/4 cup at a time, in a saucepan with a tight lid and a little oil in the bottom.
When you are done, you should have about 6 quarts popcorn.
Do not top with butter or salt.
Put popcorn in a large bowl.
Discard any unpopped kernels.

Preheat oven to 250 degrees F.
Add butter to the pot and melt on the stove.
Stir in syrup, sugar and salt. Keep stirring.
Bring mixture to a boil, then stop stirring and let it boil for 5 minutes.
Remove from heat.

Stir in vanilla and baking soda.
Pour mixture over the popped corn, mix well.
Spread out onto 2 large, greased shallow pans.

Bake in preheated 250 degree oven for 1 hour, stirring corn every 15 minutes.

Cracker Jack

For caramel corn with peanuts, use the recipe above but mix in with the popped corn:

•  1-1/3 cups unsalted peanuts 

To the syrup mixture add:

•  2 Tbsp molasses