Friday, September 25, 2009

Fall Cooking

A Family Tradition


When Fall comes around that means it's time to make the Caramel Corn. I made my first batch Wednesday...and it was gone by Thursday afternoon!! Soooo...I gotta make another batch today :) I KNOW what you are thinkin'....you're thinkin' MAN THOSE PEOPLE CAN EAT! LOL!!! Well...ACTUALLY we shared it. Michaela took a bag to her teacher and I shared some with my class yesterday. So we really didn't eat ALL of it -- only half!!

I'm picky about a couple of the ingredients....

Don't look!!! Naked Popcorn
!!
The magic begins...


About an hour later it's time to dig in!

Now
THAT'S a BIG bowl of happiness :)


Would you like to make some?

Caramel Corn

6 Quarts of Popped Popcorn
1 Stick Butter
1/2 C Corn Syrup
2 C Brown Sugar
1 tsp Salt
1 tsp Vanilla
1/2 tsp Baking Soda

Melt butter in pan. Add Corn Syrup, Brown Sugar & Salt. Stir constantly over medium heat until boils. Boil 5 minutes longer without stirring. Remove from heat. Stir in Vanilla & Baking Soda. Pour over popcorn and toss. Pour into 2 shallow pans cook at 200 deg. for 1 hour. While cooking stir about every 15 minutes. Cool and store in airtight containers.

===========================
Lori's tips:
Make sure you don't get ANY unpopped kernels mixed in!! That's a big no no! I pop my popcorn with an air popper. To measure my popped popcorn...I use a 2 quart drink pitcher -- fill it 3 times and you have 6 quarts :) I put the popped popcorn in one of those big throw away aluminum turkey roasting pans. Then I just wash it out and save it for next time. I use light corn syrup and light brown sugar. I cook the caramel in a non-stick pot and stir with a wooden spoon. If it seems like it's taking a long time for the sauce to start boiling...turn up the heat just a little more. Then when it's boiling...make sure it's not a hard boil because it might scorch the sauce. Always keep stirring until it's boiling! I usually turn down the heat to medium for the 5 minute boil time. I use 2 cookie sheets to pour the caramel corn on to cook in the oven. After it's cooked for 1 hour I take a chunk out and let it cool - then eat it to make sure it's crisp enough. It only takes a few minutes for it to cool...so I leave the caramel corn in the oven till I decide. If it's not crispy enough...I just give it another stir and another 15 minutes.

12 comments:

Pamela said...

This recipe looks awesome and cannot wait to try it! TFS!

Lorie said...

Oh my word! That looks so yummy! I don't think I'm brave enough to try it but ya never know! :o)

Elena said...

This sounds so good. I love baking pumpkin treats in the fall. Already have made three loaves of pumpkin bread!

mtfalco said...

oh.. i'll try this soon! tfs!

cheiron said...

Oh man...does that look yummy!

Debbie said...

Lori, you have such a knack for telling a story. I bet you are good at telling jokes too! This looks delicious and I can't wait to try it. I love how you use the emoticons in your blog posts!!

Judy Rozema said...

YUM!!!

Katie said...

I'm making this tonight! I'll let you know how it turns out! :)

Karolyn at Paper Therapy said...

Mmmmmm . . . that looks and sounds delicious! You need to bring some to our next crop, okay?!!

Debbie Corbari said...

AWESOME! My girls will think i am DA BOMB if I make this! THANK YOU!

Michele Gross said...

Nom, nom nom!!!!!

Patty Mowery said...

All this time I thought this was a family secret and now I find it on Pinterest. Ugh! Going to have to make some girl.