Cooper’ Cafe Caramel Corn

My parents are no strangers to making a dollar stretch, both of them being children of the Depression and having raised kids on a minister’s salary. Since both I and The Husband work for non-profits and really like to live the high life with supporting our RV habit we have to watch our pennies. Some of my favorite recipes on this site are those inexpensive dishes that I make for us practically every week. We don’t want our kids to suffer from our frugal ways so I like to offer a homemade treat now and then. And let’s be honest fresh Caramel Corn is always way better than something you’d buy in a store made by Lord knows who and it sat there Mercy only knows how long. Note that I’ve used real vanilla extract, not the stuff that is imitation. It does cost quite a bit more but I think it really makes a difference. As I balk at the price tag on it at the grocery store I remind myself that I’m only going to use a little bit at a time and not guzzle the bottle like cheap wine.  Caramel corn is a sweet treat that costs very little to make. It's portable and tasty, and makes a convenient treat for kids on the go. Buy regular popcorn kernels and prepare them in a traditional air popper for the most cost-effective results (as compared with microwave popcorn).

Cooper’ Cafe Caramel Corn

2 1/2 cups brown sugar
1 cup plus 2 tbsp. butter
1/2 cup corn syrup
1 tsp. salt
3 tsp. real vanilla extract
1/2 tsp. baking soda
8 qt. popped popcorn

In a saucepan combine brown sugar, butter, salt and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Boil for approximately five minutes and remove from heat. Add baking soda and vanilla and stir well. Carefully pour mixture over the popcorn, stirring well until the kernels are evenly coated. Spread the glazed popcorn evenly along two large cookie sheets and bake in a 250 degree F preheated oven for approximately 30 minutes. Stir occasionally during baking. Remove from heat and let cool. Break into pieces and store in airtight containers.