Tuesday Recipe

***Updated on popped corn amounts

This isn't your average Caramel Corn. Because of a couple key ingredients, it really stands out. The first one is the turbinado sugar (can also be called "raw" or "demerara"). This isn't white sugar; turbinado sugar still retains a lot of molasses so it has great flavor. You can easily find this sugar at your local health food store. The second key ingredient is the honey. Honey replaces the corn syrup traditionally used in Caramel Corn, is quite delicious and really a crucial part of this recipe. Here it is:

Caramel Corn

1+ cup of unpopped corn. 24-28 cups popped (amount depends on how much coating you like)
Place in a large roasting pan. Use two pans if needed.

In a large pot combine:

2 cups turbinado sugar
2 sticks of butter
1/2 cup honey

Mix this well and bring to a boil for 5 minutes. Stir frequently.
Remove from heat and add:

1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda

The caramel will bubble and foam quite a bit- stir it well and quickly pour over your popped corn. Stir mixture into corn until it's coated. Put into a 200 degree oven. Stir every 10 minutes for 40 minutes. Spread onto wax paper, break up the big clumps and let it cool. Store your caramel corn in an airtight container. (I do big ziploc bags.)

Enjoy! You'll never be quite the same.