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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I hope you will enjoy reading my posts and will share your stories with me as well.

Wednesday, December 2, 2015

Homemade Caramel Corn Recipe

I'm missing Mom a lot today.  It's just one of those times you need your Mama and a great big hug.  So I brought out one of her famous Christmas recipes...homemade caramel corn!  She only made this during the Christmas season and loved bagging it up and giving it to friends and family.  My house smells amazing right now and one bite of the caramel corn and all the memories of my beautiful Mother came flooding back!

1 cup brown sugar
2 sticks butter, melted
1/2 cup light corn syrup
1 teaspoon baking soda
1/2 cup peanuts (optional)

One of the beauties and frustrations of old recipes is not having exact amounts on some ingredients.  This is one of those recipes.  I have no idea how much popcorn my Mom used and of course I didn't measure anything out today.  I have a feeling it was around 4-5 cups.

I popped my own popcorn which uses 2 tablespoons of coconut oil and 3/4 cup corn kernels.  Heat all together over medium heat in a large covered pot.  Once corn stops popping, remove from heat.  Cook the butter, brown sugar, and corn syrup on medium low heat for two minutes.  Add the baking soda and stir well.  The baking soda will make the color lighter and also make the mixture foam so be sure to use a 2 quart or larger saucepan.  Pour sauce over popped corn and peanuts and stir until it's all nicely coated.  Place on baking sheet or in baking dish and bake at 250 degrees for 45 minutes.  Stir mixture every 12 minutes.  After 45 minutes of baking, remove and pour popcorn on wax paper.  Allow to cool and break apart as needed.

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