A couple of folks who tried my latest caramel corn attempt requested the recipe and I must admit it was wickedly nummy. A perfect mix of sweet & salty to celebrate All Hallows Eve.
I'm all for healthy cooking and baking but sometimes you just have to be bad to make it good. When I need a full-throttle fatty recipe that everyone will love I often turn to Paula Dean. Here is her Grandma's recipe and it's divine y'all.
Servings: 8 quarts
Prep Time: 10 min
Cook Time: 1 hour
Ingredients Add to grocery list
1 cup butter
2 cup packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
Over medium heat, combine first four 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 at 200 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry
I also have bookmarked this dandy of a recipe version for an adult only version...
I'd advise making this when you are full...it's so hard to stop munching all the chewy yummy chunks that get left on the spoons and such while you are making it!
p.s. my Pinterest Halloween board called All Hallows Eve is getting rather full of spooky ideas to get you in the spirit for tomorrow...take a boo