The Best Caramel Corn in the World (and a note about my mother)

As I was driving my dear friends Catherine, Nichelle, and Lauren to the airport after we spoke at the Dance/USA Conference about blogging in the dance world, I happened to have a bag of caramel corn in my car. My mom, in her infinite kindness, made some over the weekend and gave me a bag to take to the conference.

Because we're all dancers, we scarfed down that gallon sized bag as soon as we got on the 101. This is what I heard:

"Oh my goodness! This is the best caramel corn I've ever had!"

"This is like crack. No, this is better than crack."

"This. Is. So. Good."

"Your mom is amazing!"

My mom recently texted me and said she just shaved her head. Cancer. Yep. Her first round of chemo was two weeks ago and now she's on the hunt for cute hats and scarves. She has a rare form of uterine cancer. She'll be okay. She's a tough cookie.

So in honor of her, I thought I'd post her recipe. Maybe you could make a batch or two and think of her? And then be blown away by how ridiculously good it is. And then look down and realize you've eaten the entire batch.

Don't worry- you won't be the first.

I'm not kidding. It's that good.

Caramel Corn Recipe

In her words. She's a very thorough person and apparently very concerned with my safety.

Turn your oven on to 250 F

Pop 20 cups of popped popcorn (a little less than a cup of kernals). 
Take out kernels that are not fully popped. 

Spray large bowl with cooking spray and put the popcorn in.  

Prepare 2 large baking pans lined with silpat, foil, or cooking spray. 

Melt 1 cup real butter in a deep sauce pan (it will boil over if it's too small when you add the baking soda).

Add 2 cups light brown sugar and

1/2 cup light karo syrup and

1 tsp salt. 

Boil, stirring constantly.  

Then, boil for 5 minutes DO NOT STIR, DO NOT TOUCH. Remove from heat. 

Add in 1 tsp vanilla and 1/2 tsp baking soda.  Mix well. 

Careful!!! It will foam (The foam will double in size so that’s why you need a deep sauce pan). 

Pour over popcorn and mix well with silicone spatula.  Put in 2 large baking pans.  Bake for 250 for 45 minutes to one hour.  Every 15 minutes stir so the caramel doesn't burn and will coat the popcorn evenly. 

TIPS:

1.  Put the popcorn in the oven while you are making the caramel. It is easier to mix while warm.

2.  Use butter, not margarine. You can cut the butter down 1/4 cup but I use the whole amount.

3.  Cut down the salt if you use salted butter.

4.  Soak all the pans and utensils with water and it will come out clean.

5.  After baking, immediately stir the caramel corn so you won't get big lumps (unless you want them).

6.  Will keep for a week in a sealed container.

7.  The trick is to make sure that the popcorn is on the dry side and not buttered because if it's too wet it will become soggy after adding the popcorn. 

8.  The caramel is HOT HOT HOT so do not touch while baking.

Thanks, Mom, for the recipe!

You're just as beautiful with a shaved head!