Here's what's cooking today

I promise you will think you've died and gone to heaven when you eat this.  I've been making it since my kids were barely into their teens; it's better than any of the ready-made stuff in the stores, even Topsy's.  Be sure to use real butter.  If you want a printable recipe from the Better Homes and Garden site, go HERE.

OVEN CARAMEL CORN

Makes 9 cups Prep time: 20 minutes Bake: 20 minutes

ingredients

•     Nonstick spray coating
• 8  cups  popped popcorn (about 1/3 to 1/2 cup unpopped)
• 3/4  cup  packed brown sugar
• 1/3  cup  butter (No substitutes)
• 3  tablespoons  light-color corn syrup
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  vanilla

directions

1. Spray an 18x12x2-inch baking pan with nonstick spray. Remove unpopped kernels from popped corn. Place popcorn in pan; keep warm in a 300 degreeF oven.

2. Butter sides of heavy 1-1/2-quart saucepan. Add brown sugar, butter, and corn syrup. Clip candy thermometer to side of pan. Cook and stir over medium heat to 255 degree F, hard-ball stage (about 4 minutes). Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat.

3. Bake in a 300 degree F oven for 15 minutes. Stir and bake 5 minutes more. Remove from oven; spread onto a large piece of foil and cool completely. Break into clusters. Makes 9 cups

nutrition facts

• Servings Per Recipe 9 cups
 
• Calories171, 
• Total Fat (g)7, 
• Saturated Fat (g)4, 
• Cholesterol (mg)18, 
• Sodium (mg)113, 
• Carbohydrate (g)27, 
• Fiber (g)1, 
• Protein (g)1, 
• Percent Daily Values are based on a 2,000 calorie diet