My Caramel Corn

Every fall around my nieces birthday it’s time to pull out the big popcorn pot and make “My Caramel Corn”. It has been a big hit with my family and friends since the first time I made it years ago. I always make several batches because everyone wants to take some to go. This past weekend we had family over and I made 4 batches. It was so much, I had to ask my sister to stop by the store and pick up a big Rubbermaid tub to store it in. Then when everyone is about to leave I pack up a gallon or two sized zip bags for each family to take with them, and of course I make sure to have lots left for us… It’s so good you’re going to have to make a batch, but be warned it’s addicting.

My Caramel Corn 

8 quarts of plain popped popcorn (about 2 cup of unpopped popcorn)

2 cup of your favorite nuts (optional)

3 cups of brown sugar 

3/4 cup light corn syrup 

1 1/2 teaspoon salt 

1 1/2 cups of butter 

3/4 teaspoon baking soda 

1 1/2 teaspoons vanilla 

  1. Pre-heatoven to 250
  2. Divide popped popcorn into 2 large roasting pans that have been sprayed with non stick spray, top each pan with 1 cup of nuts.
  3. In a heavy sauce pan on medium heat add brown sugar, butter, corn syrup and salt, stir. Once it comes to a boil, keep stirring for 5 minutes.
  4. After the 5 minutes, remove from heat and carefully add baking soda and vanilla mixture will foam. Quickly add half of the mixture to each if the prepared popcorn pans. Mix, mixture will not cover all popcorn.
  5. Bake for 1 hour, stir popcorn every 15 minutes. When finished baking let set for a couple of minutes, then mix to brake up clumps. 
  6. Store in air tight container.


    Chocolate Banana Bread 

    I love anything with chocolate and banana… candy, ice cream and cake. I especially like chocolate covered frozen bananas. When I was little and the ice cream truck came down our street, I always got a frozen banana. To this day if I get anything off the ice cream truck, my first choice is still the frozen banana.

    When I was in my kitchen one day I noticed that my bananas were getting kinda ripe. I didn’t want to make just plain banana bread, I thought why not add chocolate. So I tweaked my banana bread recipe and added chocolate…. mmmmm.. did it come out good! Big V asked me to make another loaf so he could take some to work. I knew it was a keeper at that point. So here I share my Chocolate Banana Bread recipe with you!

    Chocolate Banana Bread 

    1 1/2 cups mashed bananas 

    1/2 cup melted butter  (1 stick)

    1 egg

    3/4 cup brown sugar 

    1/4 cup  white sugar 

    1 1/2 teaspoon vanilla

    1 teaspoon baking soda 

    1/4 teaspoon salt 

    1 teaspoon cinnamon 

    1 cup flour 

    1/2 cup cocoa powder  (I use dark cocoa powder)

    1/2 cup chopped walnuts  (optional)
    Pre-heat oven to 350. Prepare loaf pan with non stick spray.

    1) In a medium bowl mix mashed bananas, melted butter, brown sugar, white sugar, egg and vanilla. 

    2) In a different medium bowl sift flour, cocoa powder, baking soda, salt and cinnamon. If adding nuts do so at this time.

    3) Fold flour mixture into banana mixture just until combined. Do not over mix. 

    4) Bake 50 to 55 minutes or until cake tester comes out clean. Cool in pan 10 minutes then turn out on to cooling rack to cool.