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Posts Tagged ‘Caramel Popcorn’

Holiday Traditions, Delicious Christmas Recipes from Churchill Wild

The Stained Glass Cookie Team! Terri & Brianne!

The Stained Glass Cookie Team! Terri & Brianne!

by Helen Webber

Once a year — at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels.

We have included here some of the special things that have become tradition for us at Churchill Wild. All the recipes here can be found in our Blueberries & Polar Bears Cookbooks. Enjoy!

Vinarterta comes from my Icelandic heritage. I remember my mother making it and then eventually turning over the task to my sister Louise, who has made as many as 15 in a season to be distributed to family and friends.

I eventually started making my own, plus enough for my daughters’ families, and now I am pleased to say that my youngest daughter, Shari, has picked up the torch.

Marie brings us the recipe for one of the best Christmas Fruitcakes I have ever tasted. The original recipe came from an old cookbook that is long out of print. The Ribbon Salad was my aunt Helga’s contribution to Christmas dinner and now that she is no longer with us that job has passed to another.

We need to keep the traditions alive so that we don’t lose sight of where we have come from, and of all who have gone before us to bring us to where we are now!

Some of our traditions have already been printed, so we will just recommend them to you. From the Cranberries & Canada Geese cookbook we have Christmas Bread (page 64), Christmas Danish (62), Hot Cross Buns (61), and Caramel Popcorn (104).

From the Black Currants & Caribou cookbook we have Stained Glass Cookies (page 182), Christmas Rum Balls (195), Nan’s Trifle (161), Traditional Tourtiere (140), Vinarterta (198), Ribbon Salad (192) and Christmas Fruitcake (200).

We hope you enjoy these Christmas recipes as much as we have!

Wishing you a warm, safe and wonderful holiday season and a very Happy New Year!

 Jeanne & Mike Reimer,  Helen & Doug Webber & and our families!

Caramel Popcorn

Cranberries & Canada Geese CookbookA “keep-it-on-hand” treat but, to keep it on hand, you’ll have to hide it!


  • 3/4 cups popping corn (unpopped)
  • 2 cups salted peanuts

Caramel Sauce

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 1/2 cup corn syrup
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda



1.  You’ll need a roasting pan to stir this in. Start by popping the corn. Place it in the roasting pan, checking to make sure that none of the un-popped kernels are included. Add salted peanuts to the popcorn.
2.  To make the sauce, combine the butter, sugar, corn syrup and salt in a large saucepan. (This is important because when you add the baking soda in the next step it may overflow the pan if a large enough one is not used.) Heat and stir, over medium heat, until boiling. Boil without stirring for 5 minutes.
3.  Stir in vanilla and baking soda. Immediately pour this mixture over the popcorn. Mix well to coat all pieces.
4.  Spread on 2 ungreased baking sheets. Jelly roll pans are good. You need pans with raised edges so that you don’t lose the caramel corn when you stir it.
5.  Bake at 250°F for 1 hour, stirring every 15 minutes.
6.  Cool thoroughly. Break apart and store in plastic bags or containers.

Makes 8 quarts.