The year has gone by so fast that I find it hard to believe it is fall.  Only two things remind me that no one is playing a mean trick on me.  The first would be the hours of shopping and preparation that have gone and are going into the costumes I am making this year.  I decided to be in charge of five people's costumes (I love doing group costumes).  I am swearing that this is the last year I will make and wear a costume, but I am pretty sure I will forget my promise the moment the work is done and the costume is put together.

The second reminder that it really is October is my deep desire to stay inside and bake.  Especially fall-ish foods.  Like caramel popcorn.  I made it the first excuse I had.  I would have felt sorry for Katie not being able to eat it (how can you make corn-free caramel popcorn?), but then she spilled my story about spicy food and my ears.  No matter how many years pass, I think my family will enjoy telling that story and teasing me about it.  Despite the fact that three of my siblings (including Katie) were doing it with me, I get blamed because I am the one who gets "hurt".  People look at me like I'm from another planet when I tell that story, so I prefer to keep it to myself.  Thank you, dear sister, for telling the world.

Anyway, back to autumn and caramel popcorn.  My mom has an old cookbook put together by a church she went to a long time ago.  The recipe is from there, and luckily I only had to change the butter to dairy-free margarine to make it so that I could eat it.  I fed it exclusively to people without food allergies, and they loved it.  Note:  This recipe is great for a party because it makes so much.  You may want to scale it down if baking only for personal enjoyment.


Caramel Popcorn

12 qts. freshly popped popcorn (make sure no kernels are left with the popcorn)
2 c. packed brown sugar
1 c. dairy-free margarine
1 c. corn syrup
1 t. salt
1 t. vanilla
1 t. baking soda
1 c. peanuts (optional)

In 6 qt. saucepan, mix sugar, margarine, corn syrup, and salt.  Stir over medium heat until boiling.  Remove from heat, stir in vanilla and baking soda.  Put half of popcorn in large container (I use a roaster - you can also use a canner).  Mix in half of caramel mixture and half of peanuts (if using).  Pour in rest of popcorn and top with remaining caramel and peanuts.  Mix all together.  Stirring every 15 min., bake in oven at 250 degrees for 1 hr.  Make sure to scrape bottom of the pan when stirring.  Spread on cookie sheets (or paper towels) to cool.  Break apart clumps and store in airtight container.

0 comments