K
kcquer
Guest
As a lot of you know, my Dad passed away early this year. He was the worlds biggest little kid at Christmas time. He truly embraced the spirit of the season by cooking and baking for family, neighbors and friends throughout the season. His carmel corn was something he shared with everyone. In his memory, I wanted to share this recipe with my Brothers. Make a batch and share it with your loved ones.
Carmel Corn
Pop 1 to 1 1/2 cups of corn and pick out the old maids. Divide up the popped corn into a couple of large roasters or 3-4 cake pans. Add peanuts or almonds or other nuts as you like.
In a sauce pan combine 2 sticks REAL butter, 1 lb (2 1/4c) brown sugar (light brown sugar will be more fiddle faddle, dark more like cracker jack) and 1/2 c light corn syrup (Karo). Bring this to a boil, reduce heat to simmer, cook for 5 mins. Pour over popcorn, stir. Bake in a 275 oven for 1 hour, stirring every 15 mins. Each time you stir, the mixture will be a bit less sticky and closer to the finished product.
Allow to cool, store in ziploc bags.
Happy Holidays,
KC
Carmel Corn
Pop 1 to 1 1/2 cups of corn and pick out the old maids. Divide up the popped corn into a couple of large roasters or 3-4 cake pans. Add peanuts or almonds or other nuts as you like.
In a sauce pan combine 2 sticks REAL butter, 1 lb (2 1/4c) brown sugar (light brown sugar will be more fiddle faddle, dark more like cracker jack) and 1/2 c light corn syrup (Karo). Bring this to a boil, reduce heat to simmer, cook for 5 mins. Pour over popcorn, stir. Bake in a 275 oven for 1 hour, stirring every 15 mins. Each time you stir, the mixture will be a bit less sticky and closer to the finished product.
Allow to cool, store in ziploc bags.
Happy Holidays,
KC
:biggrin:
