Hello…and happy Tuesday! I’m super excited to share a sweet, family recipe…and tomorrow I have some pretty packaging for it, too! For today, though, it’s all about the recipe, which actually comes from my husband’s family. I’ll always remember his Grandma sharing large bowls of this sweet/salty snack at every large family party. I never thought about asking for the recipe…and I was thrilled to find it in the family’s church recipe collection. Now I make it several times a year…and I love sharing it with my own grandchildren.
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A Few Notes:
- First…I use an air popper and organic, yellow popcorn. The yellow kernels seems to pop larger, fluffier corn…with lots of places to soak of the caramel. I use an air popper so I don’t have to add oil while it’s popping. In my experience the caramel mixture seems to stick better to corn without oil
- Second…don’t forget the vanilla, and I always sneak in a bit extra. Just a bit…and it’s so good!
- I use a half sheet pan for baking…and I always line it with a parchment sheet. It makes clean up so much easier!
Don’t forget to print the recipe for yourself, and if you whip up a batch, drop me a note to let me know how you like it!
And be sure to stop back tomorrow, too! Today…recipe, tomorrow…pretty packaging!