Growing up in Northern New York, I always knew it was Fall
when my mom would make caramel corn and I could find apple cider in the fridge.
It’s sweet, gooey, chewy and always reminds me of Fall. You can mix in salty
peanuts, almonds, chocolate chips, or just make it plain like I did. Bring it
to your next tailgate, and your friends will be begging for the recipe!
Ingredients:
15 cups of popped corn
1 cup brown sugar, packed
½ cup butter
¼ cup white corn syrup
½ teaspoon salt
½ teaspoon soda
Directions:
- Heat oven to 200 degrees
- Put popped corn in two un-greased cake pans
- In a heavy saucepan, combine the sugar, butter, corn syrup and salt. Heat stirring occasionally until mixture bubbles around the edges. Continue cooking over medium heat for 5 minutes.
- Remove saucepan from heat and stir in soda, this will become foamy. Pour over corn and stir until corn is coated.
- Place in 200 degree oven. Bake 1 hour and stir every 15 minutes. Allow to cool completely and store in an airtight container.
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