Hey! Did you know it's Administrative Professionals Appreciation Week? I guess they celebrate for a whole week and then there is also a special day assigned to celebrating too! For our Ladies of the Office, Nick and I whipped up a quick batch of Buttery Caramel Corn; it's a variation of my Halloween Crackerjack - a few tweaks and turned out sooo delish! Try it for your next kid's party too!
Buttery Caramel Corn
8-10 cups popped popcorn*
1 cup butter
2 cups dark brown sugar
1/3 cup corn syrup
1 1/2 tsp salt
1 tsp vanilla extract
non-stick cooking spray for cookie sheets
Preheat ovent to 200 degrees. In a medium saucepan, melt butter over medium
heat. Add brown sugar, syrup and salt. Bring to a light boil, stirring
constantly, about 5 minutes. Remove from heat. Add baking soda and stir. This will fizz, so don't be alarmed - it's normal. Add the vanilla and again be prepared for a mini-eruption. Pour the caramel mixture into the corn/peanut mixture and toss to coat evenly.
Lightly coat 2 cookie sheets with non-stick spray. Press the popcorn
equally between two cookie sheets. Shove in the oven and stir every 10 mins. Do
this for about 30 - 40 minutes.
Let cool on racks COMPLETELY before packaging. I divided mine into clear cello-bags and then put into cute little popcorn containers that I found at Winners. I stuck old-timey candy sticks in the packages and topped with ribbon - super cute!!
*if you made the Halloween Crackerjack, you'll notice that I'm using LESS popcorn in this recipe - that's because I wanted the corn to be coated with more of the caramel sauce. This is definitely a recipe for people that like SWEET - tastes exactly like Kernels Double Hit (maybe better!)