I can certainly relate to this. I've made caramel corn every holiday over the last 10 years to give as gifts, but this Autumn version may be sent earlier for Thanksgiving to my family:-D
Caramel Apple Corn
15 cups popped corn (1/2 cup kernels unpopped)
1 cup unsalted (or I used lightly salted) peanuts
1/2 cup dried cranberries
1/2 cup dried diced apples (our grocery was out, so I used Apple Chips)
2 T molasses
1 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup light corn syrup
3 T boiled cider
1/2 tsp. baking soda
I used my Cuisinart Pop Corn Maker--1/2 cup corn kernels
Place the popped corn in a large bowl and add the peanuts, cranberries, and diced dried apples or apple chips.
Preheat oven to 200F-degrees. In a large sauce pan, over medium high heat, cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves and it reaches 250F-degrees on a candy thermometer.
Pour the mixture over the popped corn ingredients in the bowl and stir until the corn is well coated. Spread the hot caramel corn onto a parchment lined baking sheet (18" x 13").
Place caramel corn into the preheated oven for one hour, stirring every 15 minutes. Remove from the oven and break apart. I transferred the mixture back to my large bowl to cool, but it's certainly delectable warm from the oven...I know!
These cute little pop corn boxes were a find at The Container Store and with a cellophane bag around it, tied with a beautiful ribbon or sealed with a sticker, will make a hit with my family. Enjoy!
This month's apron was inspired by the last blossoms on my Hydrangea--subtle shades of pinks as the color fades with the passing cool days.
If you comment on any of the posts this month, you may be the winner of this apron--absolutely one of my favorites so far!