Crack Corn

Hello, hello and happy 2012!  It's been awhile since I've visited this little corner of the world and I'm anxious to get back at it.  I thought I'd start the New Year out right by sharing one of the most addicting substances I've come across in quite some time.  I made a batch of this to take to a New Years eve party, but it's only by divine providence that this stuff even made it out the door.  Yes, it's that good.

Some may call it caramel corn but I call it crack corn. 

If you are on a diet like 99.9% of the population then I'm sorry.  In more ways than one, very sorry.  That's all.

Caramel Corn (via allrecipes)

• 7 quarts plain popped popcorn
• 2 cups dry roasted peanuts (optional)
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

If you ever, ever have a hankering for caramel corn I promise this will not disappoint!  I made it with two bags of buttered microwave popcorn and omitted 1/4cup of the margarine. 

Happy munching!