In our Southern California neighborhood it’s never easy for kids to know when the fall season has arrived. We don’t see the fall colors on the trees, or feel the cold, crisp nights that signal to most of the country that fall has arrived. My son knows when fall is here by all of our favorite fall treats that start to appear. This week, our not so fall temperature has been approaching the 90′s, but we couldn’t wait any longer to make our famous caramel popcorn. Okay, it’s not really famous and it’s not our own creation, but thanks to Emeril we love to share  this simple, yummy treat with our friends. There’s a teachable moment in the process which my son swears is the best part. When you add the baking soda to the mixture, a chemical reaction occurs and the mixture begins to get foamy.

Caramel Popcorn

1 c. packed golden brown sugar

1/4 c. corn syrup

1/2 tsp. salt

4 tbsp. butter

1tsp. vanilla

1/2 tsp. baking soda

8 c. unflavored popped popcorn

2 c. roasted unsalted peanuts

In a large glass bowl, combine the sugar, syrup, salt, butter, and vanilla. Microwave on high for 1 minute. Stir and cook for another 2 minutes. Add the baking soda and stir well (mixture will foam).

Combine the popcorn and peanuts in a large brown paper bag. Pour the syrup into the bag and stir to coat, making sure the popcorn on the bottom is well coated. Turn the bag under to close and microwave on high for 1 minute.

Transfer the caramel corn to a baking sheet lined with waxed paper to cool. Stir in an airtight container.