caramel corn


This Thomey-family-cousins favorite, with a recipe by my grandma, Kay, only requires a microwave and is naturally gluten free!

Spray a paper grocery bag with Pam on the inside–to keep everything from sticking while it cooks.  Pour in 15 cups popped corn and 1 jar honey roasted peanuts.  Set aside.

In a medium bowl, combine 1 stick butter, 1 cup brown sugar, 1/2 teaspoon salt, and 1/4 cup dark corn syrup.  Microwave on high for three minutes, then stir.  Microwave for another 2 minutes, add 1/2 teaspoon baking soda, and pour the mixture over the popped corn and peanuts in the grocery bag.

Stir mixture with a wooden spoon, fold the bag over so that it won’t spill, cook for 90 seconds in the microwave, shake vigorously, then cook for another 90 seconds, shake again, and finish cooking for 30 seconds.

Dump the caramel corn onto a cookie sheet and leave to cool.


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