It is officially the first day of FALL!!
I am so excited for fall – the baking, the new TV seasons and series, the weather, the clothes, the warm soups and stews. I could go on and on. Fall is definitely my favorite season by far.
This caramel corn is my homage to the new fall season. I am not ready to jump into the pumpkin flavors just yet so caramel corn feels just right.
Caramel corn is also quick enough to make that I can enjoy the amazing fall weather that is happening outside.
While I love this new season that is fast enveloping us, there are some who looks on the change of the season with a heavier heart. Those who are affected by seasonal affective disorder (SAD).
Between 1.5 and 9 percent of adults in the U.S. can tend towards depression in the certain times of the year. Most of the time it happens in the fall and winter months, but can be experienced in the spring and summer months as well.
This unique form of depression has all the typical symptoms of depression, it is normally just limited to a particular season and happens yearly.
If you notice that you start experiencing life in a negative way when the seasons start to change click here for some symptoms of SAD and to learn more. Talk to your healthcare provider if you notice your experiences matching the symptoms.
It is thought to be brought on by the smaller amount of sunlight that we get starting in September and continuing until April. With that in mind I am going to start wrapping up this post to get outside.
I am about to turn regular popcorn into something sweet and amazingly delicious.
After you give the popcorn a bath in this sweet concoction and make sure it has full coverage.
You will then slide this amazingness into the oven so that it can bake up and be delicious for you!
Go out and celebrate the new fall season. Then curl up tonight with this popcorn and catch up on all last season’s TV so you can be ready when it starts up.
Homemade Caramel Corn
Yields 15 cups
1/4 cup vegetable oil
1/2 cup un-popped white popcorn
3/4 cup butter, plus some for buttering pan
1 1/2 cups of dark brown sugar, packed
1/4 cup plus 2 tablespoons light corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
to make popcorn: Pour oil in large pot with a tight fitting lid and put on medium heat. Place one un-popped kernel into the pot and when it pops add the rest of the kernels. Keep lid on pot while popcorn pops. After popping slows, shake pot until kernels are finished.
to make caramel corn: Butter large sheet pan and pour popcorn onto pan. Preheat oven to 250 F. Place butter, sugar, corn syrup, and salt into a heavy bottomed saucepan on medium heat. Bring to a boil, stirring occasionally until sugar melts. Stop stirring once sugar melts. Continue boiling for 3 minutes. Remove from heat and add vanilla and baking soda. Whisk for 10 seconds.
Pour caramel over popcorn and lightly mix with a spatula until popcorn is completely covered in caramel. Place pan in oven and cook until popcorn gets crisp. Stir popcorn every 15 minutes to redistribute the caramel. Take a few pieces out to test for doneness – allow to cool for 30 seconds to see if crisp.
Lay popcorn out on wax paper counter to cool. The popcorn will crisp as it cools.