Edith Gestrin here, this looks good! Thanks to Brian Bray. Garrod Ramsdell, I guess this proves you right! BAKED CARMEL CORN In large roasting pan, measure 6 qts. (24 cups) popped corn. measure into heavy sauce pan, 1 cup butter, 2 cups brown sugar firmly packed, 1/2 cup light corn syrup. Bring to vigerous boil, stirring constantly over med heat for 2 mins. Remove from heat and add 1 tsp salt, 1/2 tsp baking soda and 1 tsp vanilla, stir well, until kind of foamy. Pour mixture over popped corn mix well, Bake in 250deg oven for 1 hour, mixing every 15 mins. let cool and enjoy. SWEET &SALTY KETTLE CORN (from Rachael Ray) 1/4 cup veg oil 1/2 cup popcorn kernels 1/4 cup sugar 1 tsp coarse salt In a large pot with a tight fitting lid, heat the oil over medium-high heat. add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the the pan until the popping slows down, about 3 mins. remove from heat and toss with the salt.
Posted on: Mon, 09 Sep 2013 05:27:32 +0000
Trending Topics
Recently Viewed Topics
© 2015