Saturday, April 20, 2013

Savory Saturdays


The smell of caramel corn will always evoke warm memories of my maternal grandmother. I would like to take today to share her recipe with you in hopes you will start sweet traditions with your loved ones.


Mimi's Caramel Corn

1 C sugar
1 stick margarine (oleo)
1/2 C syrup
1/2 t  salt
1 t  soda
4 quarts popped corn

Combine everything except soda.  Cook 260°.  Drop small amount in cold water.  If it is hard, it's done.  Remove from stove and add soda, stirring rapidly.  Pour over corn in a large pan, stirring corn so it will cover.

Put in 250° oven for 1 hour.  Stir every 15 minutes.

Note:  dark Karo syrup and sorghum added can give additional flavor.

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