Serving Up {Candy}: Grandma's Caramel Popcorn

Last week school started for my kids...and the rains started and the temperatures dropped and it felt like fall!  Yet, here I am one week later and the weather forecast for the next few days is high 80's and low 90's.  I feel that last's week's "fall" was only a tease and we have made a very abrupt return to summer.  The unfortunate part of that is that the kids are still in school and we can't just go find respite from the heat at the pool like we did for the month of July :(

Regardless, I am going to pretend that this week's weather didn't happen and stick with the recipe that I had planned, which screams "fall" to me....my grandmother's recipe for Caramel Popcorn.  This recipe is the recipe that my dad makes every time he and my mom make their fall visit to our home.  In fact, it is generally made while the kids carve their pumpkins in preparation for Halloween.  It's our own family Harvest Party and this caramel corn is the perfect accompaniment.

One Year Ago: Caramel Brownies
Two Years Ago: Chicken with Basil Cream Sauce

GRANDMA'S CARAMEL POPCORN     
(recipe from grandma Wright)
printable version

1 lb. (approx. 2 1/2 cup) brown sugar
1 can sweetened condensed milk
1 cup light karo syrup
1 stick butter
pinch salt
1 1/2 cup unpopped popcorn kernels (use a little less for more caramel coverage, a little more for less caramel coverage - I use 1 1/4 cup myself cause I like the caramel!)

Begin by popping popcorn kernels in an air popper.  Allow to cool and then sift through popped popcorn and remove any unpopped kernels and discard.  Set aside.

In a heavy saucepan, combine brown sugar, sweetened condensed milk, karo syrup, butter and salt.  Using a candy thermometer, heat over medium to med-high heat (stirring to prevent burning) until the temperature reaches "softball stage".  Remove from heat and pour over prepared popcorn.  Stir until well mixed.

Enjoy!

Serving Up {Snack}: Caramel Clusters

If you were looking to make something that is completely and totally addictive, then today's recipe is it!

Most of the recipes that I have posted are recipes that we have been making for a number of years - those that have stood the test of time.  This recipe is the exception (but what a worthwhile exception!).  Three weeks ago at church a young man in our ward brought a bucket of this delightfulness to share with all the young women that I work with to say thanks for their help with his Eagle Scout project.  I admit that I almost didn't try it - but based on the response of the girls I took a bite...and then another...and another...holy cow!

It was obviously a caramel topping but we could not determine amongst us what type of "puff" had been doused in caramel coating.  Twenty four hours later I could not take it and I emailed the young man's mom and she graciously passed along the secret "puff" ingredient as well as the entire recipe.  The "puff" is Chester's Puffcorn - in butter flavor.  I was previously not aware of Chester's Puffcorn, but have since been successful at finding it at Target (with a grocery section) and at WINCO.

That was three weeks ago and I have made this recipe three times.  Oh, and I have two bags of Chesters in my pantry just in case I need to make it again on short notice.  Addictive I tell you!

CARAMEL CLUSTERS     
(recipe from Angie S.)
printable version

In a 2 quart microwavable glass bowl, combine:
1 cup brown sugar
1/2 cup butter
1/4 cup light karo syrup
1/4 tsp. salt

Stir the ingredients together and microwave for 2 minutes.
Remove from the microwave, stir and microwave again for 2 minutes.
Remove again from the microwave, stir and microwave once again for 2 minutes.

Remove from the microwave and add:
1/2 tsp. soda
1/2 tsp. vanilla

Stir well (it will foam up).
Add entire bag of butter flavored Chester's Puffcorn and mix well.

Return the bowl to the microwave and cook for 1 1/2 minutes.
Remove from the microwave, stir again and return to microwave for another 1 1/2 minutes.
Remove from the microwave, stir again and pour out onto a cookie tray.
Once it has cooled slightly, break the pieces into small chunks and allow to cool completely.