It's a Friday, it's the beginning of October, and it's a cool, rainy day. I'm making caramel corn for tonight's family movie night! My family goes crazy for this stuff, so a double batch will definitely have to be made. I found the recipe in a cookbook I found at the library book sale for 25 cents: *Wake Up and Smell the Coffee: Favorite Breakfast and Brunch Recipes From teh Upper Midwest's Best Bed & Breakfast Inns*. How can you not want to flip through a book like that?!
Slightly long in the making but very easy and incredibly delicious, this caramel corn recipe is fantastic and a staple in our house, especially in the fall with steaming mugs of hot apple cider. Throw in some nuts, and we even tell ourselves it's pretty healthy with the fiber of the popcorn and the protein of the nuts!
1/2 c. sugar
1/4 c. (4 T) margarine or butter
1/2 c. dark corn syrup
1/2 tsp vanilla
1/2 tsp salt
2 qt (8 c) plain popped popcorn
Cook all ingredients except the popcorn at medium-high heat for five minutes, stirring constantly. This is to dissolve the sugar and create a light syrup.
In a very large bowl, mix the caramel with the popcorn.
Spread the mixture on a jelly roll pan (I believe a cookie sheet with a rim would work just as well) at 250 degrees for one hour, stirring every 15 minutes.
Cool on the pan, still stirring occasionally to break up the chunks that will stick together.
Recipe from The Inn at Cedar Crossing in Sturgeon Bay, Wisconsin.
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