Baked Caramel Corn Recipe




Baked Caramel Corn Ingredients

1 cup butter
2 cup brown sugar
1/2 cup cornsyrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 qt popped popcorn

A Recipe for
Baked Caramel Corn

 

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)



Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.




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Alfred E. Newman


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As a child my family's menu consisted of two choices: take it or leave it.

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A dessert without cheese is like a beautiful woman with only one eye.

Anthelme Brillat-Savarin


This is a recipe for Baked Caramel Corn from the recipe cookbook of Recipes-to-go (Dessert)


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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.




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He who does not mind his belly will hardly will hardly mind anything else.

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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The bagel, an unsweetened doughnut with rigor mortis.

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Baked Caramel Corn

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”

Andre Simon (1877-1970)






Baked Caramel Corn Directions

Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil,
stirring constantly, than boil,without stirring for 5 minutes. Remove
from heat, stir in soda and vanilla. Gradually pour over corn, mix
well. Turn into two large, shallow baking pans. Bake at 250 degrees F
for 1 hour, stir every 15 minutes. Remove from oven, cool completly.
Break apart and store in tightly covered containers. Found this in
some magazine a while ago, dont know which one any more! From
Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

Serves: 10

 

 

 

 

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