When it comes to sweets being in the house, if you don't put your name on it, I'll probably munch on it throughout the day. Sorry, not sorry! One great example of this is the caramel corn story of 2012. While living in Florida we had a few friends over for my birthday, which is in October. I served Halloween treats, including homemade caramel corn. After the party we still had plenty left over (because I always make way too much food). Flash forward to Monday and we were starting a new work week. For my husband that meant heading to base, for me I worked from home for a company up in Illinois. Each day while working I'd have myself a small bowl of caramel corn. Come Saturday it was gone. My husband asked where the caramel corn was at which point I told him I ate it all, duh. He still brings it up to this day as though I ate all the leftovers in one day. Pardon me for loving sweet and salty treats! :) I think caramel corn is just one delicious treat that makes Fall extra special. I've always used others' recipes in the past, but I've finally written my own. Instead of leaving it as just plain caramel corn though I made it a sweet and salty snack mix that is perfect for Fall road trips as is this fun book, "Pull-Back Busy Car Book." It's a story and activity set all in one! Our son loves watching the car zoom around the pages while I read him the story.
Caramel Corn Sweet & Salty Mix Servings: 5-6 10 cups pre-popped popcorn 3/4 cup butter 1 1/4 cups light brown sugar 3 Tablespoons corn syrup 1 teaspoon vanilla extract 1 1/4 teaspoon kosher salt 1/2 teaspoon baking soda 1 1/2 cup pretzels 3/4 cup yogurt covered raisins 1 cup lightly salted peanuts 6 ounces M&Ms 1. Preheat the oven to 225 degrees Fahrenheit. Place popcorn in a large bowl. Set aside. Prepare two baking sheet pans with silpats or a lightly greased parchment paper. Set aside. 2. In a saucepan over medium heat, begin melting butter. To that, add the brown sugar, corn syrup, vanilla and salt. Stir continually until butter has completely melted and blended into the rest of the ingredients. Bring mixture to a boil and allow it to cook for one minutes. 3. Remove from heat and add in the baking soda. Stir until incorporated. 4. Pour caramel over popcorn and stir until all the popcorn is covered. 5. Divide the popcorn among the two prepared baking sheets and spread it out into a single layer. Place in oven and set the timer for 15 minutes. 6. When the timer goes off, mix the popcorn on each tray, even it back out and pop it in the oven for another 15 minutes. 7. You will once again stir, even out and cook for another 15 minutes. Then remove from oven and allow to cool completely. 8. In a large serving bowl mix cooled caramel corn, pretzels, yogurt covered raisins, peanuts and m&ms. Enjoy!