April 22, 2009

WHAT ABOUT THE PEANUTS?:

Caramel Corn (Recipe from "The Amish Cook At Home," by Lovina Eicher and Kevin Williams, 04/22/2009, Contra Costa Times)

1 cup butter or margarine

2 cups packed brown sugar

½ cup light corn syrup

½ teaspoon salt

1 tablespoon baking soda

8 quarts popped popcorn (about 2 cups popcorn kernels)

1. Preheat the oven to 250 degrees. Combine the butter, brown sugar, corn syrup and salt in a small saucepan. Bring to a boil over high heat and cook for 5 minutes.

2. Add the baking soda and stir hard. Put the popcorn in a roasting pan. Pour the hot sugar mixture over the popcorn and stir well. Bake, stirring every 10 minutes, until corn is completely coated and turns golden brown, about 30-40 minutes.


Posted by Orrin Judd at April 22, 2009 8:26 AM
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