Do you find that memories have a way of creeping up on you when least expected? I do, and today, as I pulled out this caramel corn recipe, I remembered. I remembered standing in my kitchen years ago, when our oldest was very small and making this caramel corn.
My dear sister-in-law Hannah got me making this recipe around Christmas-time years ago. A simple, delicious, addictive recipe for sure! So today, as I brought out the Popcorn Twists, I remembered. I remembered living near family and making all kinds of goodies. Conversations, winter, smells and visiting. It all came back to me.
What a warm feeling. Yet sad, too. I’ve discovered that this time of year can bring all kinds of emotions. Almost to the point that I sometimes wish I could go to sleep and wake up in January. I don’t know if I’m the only one who sometimes feels this way, but there it is.
Anyway! Enough of that- I just thought I’d throw those thoughts out there in case I’m not the only one who gets a bit down right now. BUT. This recipe. You really need to try it. This caramel popcorn is really addictive. If, for some reason, you can’t get Old Dutch Popcorn Twists, I believe regular popped popcorn would do the trick.
If I were to use regular popcorn, I’d probably pick up some buttered microwave popcorn. The Popcorn Twists are salty and buttery tasting. This adds a lot to the end result of the caramel popcorn. If you have five minutes, and some extra butter kicking around, please try this recipe! You won’t regret it….or maybe you will kick me for giving you you’re next favourite winter treat;)
Here’s the recipe below. P.S. * This recipe is actually on the bag!
* I think if I were going to use regular popcorn, I might pop 2 bags to equal 1 bag of Popcorn Twists.
- large roasting pan
- 1 bag Old Dutch Popcorn Twists
- ½ lb butter
- 1 cup brown sugar
- ½ cup corn syrup
- 1 tsp baking soda
- Preheat oven to 250 degrees F.
- Pour bag of popcorn into large roasting pan.
- Combine butter, sugar and corn syrup in large, heavy pan. Once butter is melted, let simmer together for 2 minutes.
- Add baking soda and stir – it will foam quite a bit.
- Keep stirring on heated element for a little bit, until the foam recesses some.
- Pour caramel all over the popcorn, and stir.
- Place in heated oven, and stir every 15 minutes for 45 minutes.
- Dump out on waxed paper, let cool, and break apart.