UDALL GIRLS COOK

We have a new Sunday snack!

The last few weeks we have made this...

Yummy for my tummy caramel corn!

When I was growing up Fall always meant popcorn balls (yeah!) and those will forming around here shortly, but for now our sweetened corn has come in this form... complete with sticky fingers.

Here is the recipe so you can enjoy it too.

(I modified this recipe from one my mom used to make... in a bag)

Microwave Caramel Corn

• 4 quarts popped popcorn

  1 cup brown sugar

  1/2 cup margarine

  1/4 cup light corn syrup

  1/2 teaspoon salt

  1 teaspoon vanilla extract

  1/2 teaspoon cinnamon

  1/2 teaspoon baking soda

  Place the popped popcorn into a large (really, it should be big) microwave safe bowl. Set aside.

  In a heat-proof (microwave safe) glass dish or bowl, combine the brown sugar, margarine, corn syrup, salt and vanilla and cinnamon. Cook for 3 minutes in the microwave, then take out and stir.

  Return to the microwave, and cook for 1 1/2 minutes remove and stir again adding the baking soda. Mix until it is all incorporated (it will bubble)

  Pour syrup over the popcorn in the large bowl. Stir until the popcorn is covered in the brown goodness. Place the large bowl into the microwave, and cook for 1 minute and 10 seconds. Remove, and stir the caramel all over the popcorn again, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set.

  Store in an airtight container if you or your children don't eat it all in one sitting.

Enjoy!!!