Caramel Corn and a Visit from the NNBA!

Yesterday we welcomed a tour from the Northwest Nursery Buyers Association! The group hailed from all parts of the Pacific Northwest, and stopped in to have lunch in the nursery and sample a selection of goodies, including our homemade Balsamic Caramel Corn and our fruity July wine of the month, Mamamango! They were friendly and excited to be here in Spokane, and the STM wishes them well on their journeys home!

Even our young visitors had a great time!

And although their lunches were good, they left raving about our cherry balsamic caramel corn, and we thought we would share this easy, caramely goodness with you!

Balsamic Caramel Corn

2 bags plain or lightly salted popcorn, roughly 5 c popped popcorn
1 c packed brown sugar
1/2 c butter
1/3 - 1/2 c STM Balsamic Vinegar (we recommend cherry or blueberry!)
Pinch of Salt
1 - 2 Tb STM Rosemary or Thyme (optional, for an earthy taste)
1/2 tsp baking soda

Preheat oven to 200 degrees. In a large sauce pan, melt the butter with the sugar and salt, stirring occasionally. When the sugar begins to dissolve and the edges become bubbly, add the balsamic and optional rosemary. Allow the caramel to cook over medium heat for 5 minutes. Stir in baking soda until foamy. Pour the caramel over the popped kernels, coating as evenly as possible. Spread onto rimmed baking sheets and bake for 1 hour. Stir the corn every 15 minutes to ensure an even distribution of caramel. Let cool and break apart if needed.