About 30 years ago my Mother-in-law bought me a cookbook
from a church fundraiser in Orville, Ca.
All these years it has had some of my favorite recipes, some
are lost because the book was so well used. I know once it had a green cover and that is also long gone. I would love to find another one to replace all my missing pages. This recipe for caramel corn I believe
is the best one I have ever had. This will shock all those who know me, I did
not change the recipe at all I just added almonds to it.
1 ¼ cup butter
2 cup brown sugar
½ cup white Karo syrup
1 t salt
½ t baking soda
1 t vanilla
2 cup almonds or pecans
6 quarts popped popcorn
Stir
butter, brown sugar, Karo and salt until it starts boiling. Boil 5 minutes
without stirring. Remove from heat and stir in baking soda and vanilla. Pour
over 6 quarts popcorn in a non-stick pan. Stir well. Place on 2 or more cookie
sheets and bake at 250 degrees for one hour. Stir often.
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