Make your own caramel corn to cut down on the calories and salt. It’s made with real butter, not chemicals, and it’s just right for late night noshing around the campfire, fireplace or post-game bonfire.
16 cups unsalted popped corn
1 1/4 cups light brown sugar, packed
2/3 cup real butter
½ cup light corn syrup
1/4 teaspoon baking soda
1 teaspoon vanilla or butter rum flavoring
2 to 4 cups unsalted nuts (optional)
Put popped corn in a huge, buttered bowl or clean container such as a big dishpan. Bring sugar, butter and corn syrup to a boil, stirring constantly. Reduce heat and simmer 5 minutes. Remove from heat and stir in baking soda and flavoring. Drizzle hot mixture over popcorn, constantly turning it over with a sprayed spatula to coat popcorn evenly. Add nuts if if you wish.
Cool completely and package in sandwich bags, using one cup per bag. Makes 16 cups without nuts.
Cook’s note: For Halloween, you might mix half and half with candy corn after the mixture cools.
See Janet Groene's shortcut recipes for camping and RV travel at https://campandrvcook.blogspot.com
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