Caramel Corn

Heading up north during fall is a Michigan must. The air is crisp and cool and you can’t help but explore the highest peaks of the area, to catch a glimpse of the richest shades of orange and red that paint the town. The nostalgic shops and ice cream parlors always have freshly popped popcorn that has been covered in a soft buttery caramel. To welcome autumn I made up a batch of this fall favorite, placed it into cellophane bags, and will hand it out to guests who stop over this month.

Caramel Corn
Ingredients
20 cups of popcorn (4 bags) popped
1 cup peanuts (optional)
1 cup light Karo corn syrup
2 1/3 cups brown sugar
2 sticks salted butter
1 can sweetened condensed milk
1 teaspoon baking soda

Directions
1. Melt corn syrup, brown sugar and butter in a large pot over medium low heat. Once melted together add the sweetened condensed milk and bring to a boil, stirring constantly. Once at a boil reduce to medium heat continue to stir, and cook until it reaches soft ball stage or about eight more minutes. Remove from heat, add baking soda and stir to combine.
2. Pour over popcorn and nuts (if adding), stir well. Pour onto waxed or parchment paper and allow cooling before storing in an airtight container or bag.