Unlike the previous ideas for gifts that have been shared, this Make-Ahead Nutty Caramel Corn does require a little cooking. You’ll have to break out the popcorn pan, a candy thermometer and a baking sheet. But that’s about as tough as it gets. And if you’re a caramel corn lover then you’re really going to love this version. In fact, if you’re anything like the members of my household, you’ll have it eaten before it gets packaged!
You’re forewarned.
You’ll want to distribute the Nutty Caramel Corn within a day or so after making it. After all, it is popcorn and it doesn’t have any preservatives. That’s a good thing though, isn’t it? If you can’t have nuts or just don’t care for them, toss in some M & Ms which is what my grandchildren prefer anyway. You will want to wait to add those just before removing the corn from the oven however or you’ll likely end up with melted chocolate all over your popcorn.
I package this in pretty cellophane bags tied up with ribbons and bows. Let your children try their hand at some art work on the packaging labels, but I don’t suggest letting them work with the hot caramel corn until it cools.
While baking up a big batch of Gary’s Famous Pumpkin Bread is a Christmas tradition at our house, and one I will gladly do as long as Hubby delights in passing it out, I think it’s okay to give up some of those “traditions” that wear us out or totally send us into full stress mode. You know. Those that are more dread than fun. Are you just making up a huge batch of Aunt Mabel’s fudge just because everyone in the family expects it even though it’s not something you enjoy doing? How about that divinity that’s overly rich and seldom gets eaten before it has to be tossed? If not those, I’m sure you can add some of your own to the list.
Give it up. Simplify. Those have become my motto words this holiday season. Making up some of these gifts ahead of time has freed my time and allowed me to enjoy some of the simpler pleasures — checking out the lights, visiting with friends, taking long walks around the neighborhood.
I bet you would relish getting to enjoy those as well. Give yourself a gift. Give yourself permission to simplify.
Be sure to try these other Make-Ahead Gifts From the Kitchen:
You’ll want to come back later to check out my Candy Cane Hot Chocolate Mix and to get the recipe for Dried Autumn Fruit Chutney on Taste Arkansas when it is published. Santa’s sure to enjoy them both.
Ingredients
- 10 cups prepared popcorn
- 1 cup firmly packed dark brown sugar
- 1/2 cup unsalted butter, cubed
- 1/4 cup dark corn syrup
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup mixed salted and roasted nuts or nuts of your choice
Instructions
- In a very large bowl, place the popped corn; set aside.
- In a large saucepan, combine dark brown sugar, butter, corn syrup and salt. Cook over medium s, stirring continually, until the mixture comes to a full boil.
- Cook and stir until the mixture reaches 238 degrees on the candy thermometer.
- Remove the pan from the heat and quickly stir in the baking soda.
- Pour the syrup mixture over the popcorn and mix well using tongs or two wooden spoons; add nuts and stir to mix thoroughly.
- Spread the corn-nut mixture onto a large baking sheet; bake in a 200 degree oven for 40-45 minutes, stirring halfway through.
- Cool completely, stirring occasionally to break into clusters.
- Store in airtight containers.
This sounds delicious!!!! Thanks for the idea!
Hope you enjoy it:)