Happy Thanksgiving from MRS Designs!
Like most people, I get extremely excited each November for the infamous turkey day; a day filled with food, family, and counting your blessings. Yes, the turkey is delicious, the mashed potatoes are heaven, and the stuffing can be piled a mile high on my plate (don’t forget the gravy!), but one of the menu items I look forward to the most is the carmel popcorn.
Hold your horses now, don’t get all worked up, I’m talking about HOMEMADE caramel popcorn, not the average store bought kind. My mother makes the absolute best caramel popcorn. We’re talking carmel popcorn so good that she gifts it to family members and family friends in large glass jars with a standing agreement that upon completion, it can be returned, and re-filled. And refilled. For FREE. Now that is generosity!
It’s always around thanksgiving that she makes a huge batch so we can all be snacking before meals, during meals, and after meals (or maybe sneaking a handful in the middle of the night…shhh, don’t tell!). The popcorn is literally good anytime, but fresh out of the oven is absolutely divine. It’s warm and ooey-gooey, and it takes serious self control to not run at full speed with the pan to a secluded corner of the house and eat the whole thing.
Anyway, you can judge for yourself, but I promise you won’t be disappointed. Here’s the recipe from Cooking from Quilt Country by Marcia Adams…let us know what you think!
- 6 quarts unseasoned popped popcorn
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1 cup butter
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon baking soda
Preheat oven to 200 degrees F. Divide the popcorn between 2 large bowls. Oil 3 lipped cookie sheets very well and set aside.
In a deep saucepan, combine the brown sugar, corn syrup, butter, salt, and cream of tartar. Insert candy thermometer. Bring to a boil and cook the mixture over medium heat for about 5 minutes, stirring occasionally, until the thermometer registers 260 degrees F (hard ball stage). Remove from the heat and quickly stir in the baking soda. The mixture foams up.
Pour the syrup mixture over the popcorn, half into each bowl. Work quickly to coat all the popcorn with the caramel. Spread popcorn evenly on the cookie sheets and bake for 1 hour, stirring 3 times.
Remove from the oven and spread popcorn on wax paper to cool, breaking up the larger pieces, if necessary. Store in airtight containers and enjoy! Yummy!!
On behalf of MRS Designs, I’d like to wish you all a wonderful Thanksgiving! May your food be plentiful, your family in good health, and your blessings outnumber your troubles. God bless!