a pinch of this a pinch of that...
I wanted to give you my caramel corn recipe but I didn't feel comfortable giving you my
about a cup of this, half of that..
So I looked on the internet to
find one very much like the one I have been using for years.
And guess what??
Paula Deen had one. But you might guess, It called for more butter than mine!! I made about 20 cups
Grandma Paul's Caramel Corn
- 1 cup butter
- 2 cups packed brown sugsr
- 1 teaspoon salt
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
Preheat oven to 200 degrees F.Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.