Alchemy

Alchemy was an ancient practice focused on the attempt to change base metals into gold. Or this case, popcorn into caramel corn.

The base metal, freshly popped corn. Not from a microwave bag. Way more fun to make, btw.

Turned into...GOLD! I am an alchemist.

To make your own absolutely delicious gold, follow the recipe below.
And package them up as gifts, to spread the wealth!

Moose-Munch Remake, aka Golden Caramel Corn
(adapted from www.afarmgirlsdabbles.com)

5 to 6 qts. popped corn, from 1 c. unpopped white corn
1 c. butter
2 c. brown sugar, firmly packed
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1/2 container mixed nuts
1/2 bag chocolate chips

Preheat oven to 250°.

After picking out any unpopped kernels and hulls, spread freshly popped corn in two large, shallow sheet pans. Put in the oven to keep warm and crisp.

Combine butter, brown sugar, corn syrup, and salt in a 2-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248°), about 5 minutes.

Remove from heat and stir in baking soda. Syrup will foam.

Take popped corn from oven and pour hot caramel mixture over it, in a fine stream. Sprinkle over nuts. Stir with two wooden spoons to mix well. Return to oven for 45 to 50 minutes, stirring and scraping up caramel from pan bottom every 15 minutes.

Drizzle chocolate over the cooled caramel corn while it is still in the pans.

Cool and serve or store in an airtight container for up to a week.