Sweet Thanks
So many many thanks to all of you who left comments on my last two posts. It is times like these when I curse Typepad for not forwarding my comments and making it possible to reply to each of you. But know that each and everyone is read (and re-read), and so appreciated.
Caramel corn. Absolutely and completely utterly terrible for you, but a truly delicious treat. This is Simon's Auntie Sue's recipe. Auntie Sue is the Queen of Good Times By the Lake, so you know you are in good hands. The following is a half recipe, which lasts our family over a weekend (as long as I am in charge of doling it out).
First of all, clean out your kitchen sink and make a BIG batch of popcorn (around 8 cups). Microwave popcorn is too fragile for this, so get old-fashioned and haul out a big pot or an air popper.
In a saucepan on the stove, combine:
1/2 C butter
1 C br sugar
1/4 C golden syrup
Boil for 5 minutes, stirring constantly. Remove from heat and add:
1 t vanilla
1/2 t baking soda
At this point, your popcorn should be in the sink, along with any chopped nuts you may wish to add (we have an enthusaistic resident nut smasher Asher in our house). Pour your caramel over the popcorn, and mix it up with a wooden spoon.
Place the caramel corn in a thin layer on baking sheets, and put in a low (200 degree F) oven for 20 minutes so it dries out a bit.
This keeps well in a tin, but it never lasts long enough for me to tell you how well.
Enjoy!



























