How to make Caramel Corn

This is an easy treat and would be great to gift over the holidays.  Based on the recipe from Real Simple, October 2011.

Ingredients

• 1/2 cup unpopped popcorn kernals
• 12 tablespoons unsalted butter, cut into pieces
• 2/3 cup packed light brown sugar
• 6 tablespoons light corn syrup
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup peanuts (optional)

Directions

1. Heat oven to 300° F. Line a rimmed baking sheet with parchment paper.
2. Pop the corn in an air popper or stirring popper
3. In a medium saucepan, combine the butter, sugar, and corn syrup. Cook over medium heat, stirring frequently, until the mixture bubbles and lightens in color, 3 to 5 minutes. Stir in the vanilla and salt. Pour over the cooked popcorn and, with a rubber spatula, toss to coat.
4. Spread the popcorn mixture on the prepared baking sheet and bake, tossing once, until deep amber, 30 to 35 minutes.  If you are using peanuts, add them halfway through baking when you toss. Remove from oven, toss, and let cool on the baking sheet. (The popcorn will crisp as it cools.)

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Muddy Buddies

Bonus Recipe.  This recipe comes to you from the back of my Rice Chex box, and can also be found here.  My daughter wants to "cook" once a week, so this was her first pick.  She's 9.  I see a lot of snacky dessert things in our future.

Ingredients
9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. (If you're awesome, like my kid, you do a conga line around the kitchen to shake the bag.) Spread on waxed paper to cool. Store in airtight container in refrigerator. 

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