For this week's recipe, I decided to attempt making my mother's carmel corn recipe. It is the week of Christmas, and she always makes carmel corn for our Christmas gatherings. I will confess, I have participated in making this recipe before, but never have I done it completely on my own. Both Nate and I love carmel corn, so we decided to see if we could manage to make it taste just like mom's.
Mom's Carmel Corn
20 cups (5qt) popped corn, put in roaster pan*
2 cups brown sugar
1/2 cup white syrup (Karo)
1 cup butter
1 tsp salt
1/2 tsp soda
*I did have to consult on the amount of unpopped corn to equal popped, and was told that this is how much fits in her roaster, about 2-3 poppers full. Also, an air popper for the corn is essential, as the microwave variety just doesn't turn out right.
- Combine sugar, butter, syrup, salt in a large saucepan. Bring to boil and boil for 5 minutes. Stir in soda. (This will foam up and is very hot.)
- Pour over popped corn.
- Bake in 250deg oven for 1 hour, stirring every 15 minutes.
- Spread on foil to cool. Store in airtight container.
It worked! My carmel corn tasted just like Mom's! Even without supervision, I managed to make this recipe. It was much easier than I had thought. And it was rather like high school science class with the baking soda foaming up. An additional tip is to use a heat resistant silicone spatula for stirring, as the carmel doesn't stick to the blade.
No comments:
Post a Comment