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merrymerrymunchies3

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.

As always, please link back to http://diningwithdebbie.blogspot.com from your MMM selected post.

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. 
caramel corn

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
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.

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.