The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates

Puffed Caramel Corn

Blaise Doubman

I know it is hard to believe but the Holidays will be here before we know it. With cooler weather rushes in Halloween and then Thanksgiving and then Christmas and the New Year and so many other Holidays between here and there is it almost hard to keep track of. One of the first things that my mind drifts too in colder weather is comfort foods and foods that a lot of people only make during the colder months. Chili, Christmas candy, soups and things like that. The recipe I am sharing here today is a delicious treat for any of. those Holidays! This would be perfect to pass out to the kids for Halloween, or to take for your Thanksgiving pitch-in or even tied up and given as Christmas or New Years presents! This is so much better than your typical caramel corn. And not to mention it lasts longer too!

You can add a cup of salted peanuts to this recipe if you want, or even a cup of honey roasted peanuts would be good but I like to stay traditional in a sense and keep it simple. Beware when making this and you come to the spot where you. take it off the heat and add in the pure vanilla extract and baking soda. It will bubble up but that is a good thing! That is exactly what you want it to do. I like eating this sort of warm but really you should wait until it is cool. There is nothing like a caramel burn on your fingers! 

Puffed Caramel Corn

This will keep, in a plastic storage bag, for several days at room temperature

8 ounce bag popcorn puffs

2 sticks unsalted butter

1 cup light brown sugar, packed

1/2 cup corn syrup

1 teaspoon pure vanilla extract 

1 teaspoon baking soda

Start by preheating your oven to 250 degrees F.

In a large pot over medium high heat, combine the unsalted butter, packed light brown sugar and corn syrup. Bring this to a boil.

Once at a boil, stir continuously for 2 minutes.

Remove from the heat and still in the pure vanilla extract and baking soda.

Add the bag of popcorn puffs and carefully stir to coat everything well. 

Pour mixture out onto a large sheet pan and spread evenly.

Bake, in preheated oven, for 90 minutes, stirring the popcorn mixture well every 15 minutes.

Once baked, remove and allow to cool slightly before breaking apart and eating.

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