We are smack dab in the middle of an Indian summer here in the DC area, and I still can’t help dreaming of college football games, sweaters, Halloween costumes and pumpkin spice candles.
My favorite season. By far.
One of my favorite treats by far is caramel popcorn. Problem is, I can’t seem to justify making a big bowl without 10 friends to share it with. Everyone wants caramel popcorn in the fall however, making it the perfect fall treat for book club, craft night or a family party.
My family loves gooey caramel popcorn, and this recipe is my favorite. There are a few different contenders floating among family members (there are two different ones in the family recipe book I put together last year— along with caramels, caramel topping and caramel bread pudding. We apparently like caramel in my family). This is from my mama’s personal collection.
Gooey Caramel Popcorn
- 2 C. Brown Sugar
- 1 can Sweetened & Condensed Milk
- 1/2 C. Butter or Margarine
- 1 T. Vanilla
- 1 C. Light Corn Syrup
- Freshly Popped Popcorn (how much depends on how gooey you like your caramel popcorn- I usually use at least 8-10 cups)
In a saucepan, bring sugar, corn syrup and butter to a boil. Once boiling, add milk and vanilla. Stir vigorously for three minutes. Simply combine the caramel sauce with the popcorn (sometimes it helps to have an extra set of hands for this step, as you need to combine fairly quickly before the caramel starts to set up).
You can either form popcorn balls or eat it straight out of the mixing bowl like we do.It’s great warm– or the next day for a mid-morning snack!