Tonight for dinner I made Vegetarian Pad Thai. This is seriously one of our favorites ever.
Then, since we had a planned "date night" watching movies tonight, I thought it would be fun to try out one of the bazillion caramel corn recipes I have. I may have to just delete all the other ones because this one is absolutely phenomenal. Oh my gosh. It is super easy to make (especially with microwave popcorn) and is very tasty. I can't stop eating it, which is terrible, but it was great for a movie night. I would definitely make this again.
Note: Make sure you go through it to pull out the kernels before you toss it with the caramel! You don't want to accidentally eat one. Ouch!
Cooking Light, December 2002
Let the caramel popcorn cool completely before dividing it into holiday tins for giving. This recipe is always a hit.
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn -- (popped without salt or fat)
1. Preheat oven to 250°.
2. Coat a large jelly roll pan with cooking spray.
3. Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
4. Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
5. Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Note: Store in an airtight container for up to 1 week.