Fall is in the air, so here is an autumn-time recipe for caramel corn.
Uncle Paul Judd's Caramel Corn
2 C. brown sugar, packed
1/2 C. (1 cube) margarine or butter
1/2 C. light corn syrup
5 qt. popped corn
Combine sugar, margarine or butter and corn syrup in heavy saucepan; cook and stir over medium heat until sugar dissolves and mixture boils. Simmer for 5 minutes. Remove from heat; pour over popped corn, stirring until all corn is coated. Turn out onto lightly buttered cookie sheet or onto clean, cool surface; spread out. When thoroughly cooled, break into pieces. Delicious.
Taken from Winnifred C. Jardine's book "Mormon Country Cooking".
Uncle Paul Judd's Caramel Corn
2 C. brown sugar, packed
1/2 C. (1 cube) margarine or butter
1/2 C. light corn syrup
5 qt. popped corn
Combine sugar, margarine or butter and corn syrup in heavy saucepan; cook and stir over medium heat until sugar dissolves and mixture boils. Simmer for 5 minutes. Remove from heat; pour over popped corn, stirring until all corn is coated. Turn out onto lightly buttered cookie sheet or onto clean, cool surface; spread out. When thoroughly cooled, break into pieces. Delicious.
Taken from Winnifred C. Jardine's book "Mormon Country Cooking".
No comments:
Post a Comment