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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel Corn Recipe

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This recipe for Caramel Corn is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
2 cups brown sugar, packed
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
Directions:
Directions:
Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan at 200° for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. Yields about 8 quarts.
Personal Notes:
Personal Notes:
Here’s a tip: Ever run out of brown sugar? Before you drop your spatula and have to run to the store, try this. Place 1 cup of sugar in a food processor. Spray measuring spoon with Pam, add 2 TBS molasses. Run processor until mixed.

 

 

 

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