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My boy cherub is raising money for a trip that he will go on this Spring.
He is raising money in two different ways.
First, he is willing to be "hired" to do small jobs around the house: lawn mowing, leaf raking, grocery shopping, and the likes.
The second way might surprise you.
He is selling "treats of the month."
I'm helping him with different treats that people have ordered.
This month, it is caramel corn.
The "old fashioned" kind!
I told him, perhaps we should have thought through what we were doing!
Each recipe takes about 1 1/2 hours to make from beginning to end!
But I love this recipe because it starts with fresh popped corn.
Like the kind that you pop in a pan.
I guess you could use microwave popcorn for this recipe.
But I don't.
I get out the popper and we go to town!
If you're looking for something fun to do with your family -- maybe gathering in the kitchen and making caramel corn is the answer!
Old Fashioned Caramel Corn
6 quarts fresh popped corn (about 2/3 cup of unpopped kernals)
1 1/2 cups pecan halves, optional
1 1/2 cups raw peanuts, optional
1 1/2 cups brown sugar, packed
3/4 cup butter
3/4 cup light corn sytrup
1 tsp. vanilla
1/2 tsp. baking soda
Place the popped corn in a large bowl or roasting pan. Add the pecans, if desired.
In a lage sauce pan, add the peanuts, if using, along with the brown sugar, butter, and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla and soda.
Pour the sugar mixture over the popcorn and stir with a lightly greased wooden spoon until the popcorn is well coated.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Remove from the oven, and immediately pour mixture onto wax paper, breaking it apart as it cools.
Store in an airtight contaners at room temperature.