Thanks for joining me for Week 3 of 2012 Merry Merry Munchies.
This is your opportunity to share those special treats that you love to serve during the holiday season.
Feel free to offer however many dishes you wish each week. Please do not link up your giveaways or linky parties without offering a dish for Merry Merry Munchies.
Be sure to enter the Rafflecopter generator each week to be entered for the gift certificate to be given away on Dec. 20.
The linky for Merry Merry Munchies will be published by 11 p.m. each Tuesday.
I’m looking forward to partying with you.
This was the dish that I actually prepared for last week. However, in our travels over Thanksgiving, I realized that I left without scheduling the post.
It will still be just as good this week. I hope you will enjoy making it for your friends and family.
Be sure to enter your link below and continue to enter the giveaways: a $50 gift certificate to RobinsonLane.com (Have you checked that out?) and a copy of Arkansas Pie: A Delicious Slice of the Natural State written by fellow Arkansas blogger, Kat Robinson. Good luck on winning one of those.
Baked Caramel Corn
1/2 cup unsalted butter
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
3 quarts popped popcorn
1 1/2 cups dry roasted peanuts, if desired
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
3 quarts popped popcorn
1 1/2 cups dry roasted peanuts, if desired
In a 1 1/2 quart saucepan, melt the butter. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Boil over medium heat without stirring for 5 minutes.
Remove from the heat; stir in baking soda and vanilla.
Remove from the heat; stir in baking soda and vanilla.
Pour the popped corn in a large bowl. Gradually pour the hot syrup over the popped corn, mixing well. (I actually used some prepopped organic popcorn that I had gotten for the grands to make this batch. I would not use any that was previously seasoned, however.)
Turn the coated popcorn into a buttered 17 x 12 x 2 – inch roasting pan. Bake, uncovered, in a 300 degree oven for 30 minutes, stirring the corn after 15 minutes.
Remove from the oven and cool completely in the pan.
Loosen the popcorn with a spatula, breaking into smaller pieces.
Store in a tightly covered container.
Makes about 2 1/2 cups caramel corn.
I’ve had this recipe since 1976. I really have no idea about the original source.
Linked to: Show Me Your Plaid Monday
Thanks for hosting, shared a great recipe for homemade mustard! Perfect for gift giving!
I dearly love homemade mustards. Thanks for sharing yours.
Thanks for the invite! There are some amazing looking treats here!
Janie x
that looks and sounds soooo yummy 🙂
Hi Debbie,
I am sharing my Pumpkin Biscuits for the party today. Hope you are having a great day and thanks for hosting!
Miz Helen
Thanks for joining in, Miz Hwlen:)
hi deb! thanks for the invitation! i submitted one of my munchies during the holidays, chocolate. 🙂 love the website!
-tijuana
Thanks so much!
I think this is a great give away! I would love to win!!!
Thanks for posting.
Sonja Twombly of Lally Broch Farm
Good luck! Come back this week to increase your chances.
This caramel corn looks delish! Loved meeting up this week at Argenta Market! 🙂
It was fun, wasn’t it. We should plan another one after the holidays.
Your caramel corn sounds delicious! I like that it is baked. I’ve shared my Brandy and Mincemeat Cake. Thank you for hosting 🙂
Thank you!
Thanks for the invite! Love the other recipes here. Glad to learn about your blog! – Abby from Manila Spoon. Shared my Cranberry Cookies
They look soooo good!
Okay, I must have done something wrong LOL. I was sharing my Pumpkin Cheesecake, which is a favorite for us on any holiday. The link is in right, but my name comes up and no image 🙁
Thanks for hosting and have a great weekend!
I will see what I can do.
Hi, thanks for inviting me, I linked up with my turkey noodle soup that uses up the leftover turkey carcass!
That sounds so good right now
Hi Debbie. I’m returning the visit and I’ve linked my fruitcake recipe.
Super! Thanks
Thanks for the invite! Linked up my Pina Colada Cake.
Dawn
http://spatulasonparade.blogspot.com
That cake has been on my mind all weekend. I think I will be trying it out this week.
Thanks for hosting!
You bet!
These all look great! and thanks for the invite!
Happy Homemaking
Thank you for stopping by.
Imagine you came up this terrific and delightful recipe! Thanks for sharing and posting such a wonderful recipe! You are so terrific!
Thanks for the idea! I like having so many treat ideas to look at in one place.
Me, too!
Love your recipes! 🙂
Thanks. I just wish I didn’t want to eat them all!
Hiya! I entered but I think not so correctly lol I put my website name instead of the name of the dish!! It’s Perfect Pecan Pie. I’ll see if I can fix it! Thanks again!
No problem! Thanks for entering:)
‘Hopping over from Arkansas Women and I have to say… Mmmm… You are makin’ me hungry! -Marci @ Stone Cottage Adventures
Better you than me!
Thank you for hosting!
Thanks for the invitation!
Thank you so much for linking up at my linky party! I am pinning every post to my Show Me Your Plaid Monday’s Board for all to see! I hope you come back each week!
Thanks for stopping by my site and also for hosting this linky.
What a fun linky party!
Love the recipe for caramel corn – Mr OP’s favorite!
I’m your newest follower!
Enjoy the blessings of the season!
Leann
Thanks for hosting such a great party, so many tasty links!
Hi, Debbie. I joined your contest, posted a link (chocolate covered BACON) and became a follower. I sure hope you’ll return the favor and follow me too.
http://www.countrifiedhicks.com
http://www.facebook.com/countrifiedhicks
thanks so much for the invite! so many tasty recipes!