Wednesday, December 2, 2009

Candy Making 101 - Carmel Corn by Terri

Another family holiday favorite is homemade Carmel Corn.  My recipe comes from Jerry's mom and is hard to beat.  We've made a few modifications to the candy making process and I will share these with you as I describe it.

Carmel Corn
From the kitchen of: Leta Fonville

2 gallons popped popcorn ( I buy mine already popped at the Poppin' Place.)
Pour popcorn evenly in one giant aluminum disposable baking container or 2 9x13x2 inch metal cake pans. Set aside.

Mix following ingredients in heavy saucepan.  I use my aluminum pressure cooker:
2 cups light brown sugar or Splenda Brown sugar blend
1 cup light Karo Syrup
2 sticks butter
2 cups broken pecans or walnuts

Boil at medium temperature for 5 minutes stirring frequently:

Remove caramel mixture from heat and stir in 1/2 teaspoon soda and 1 teaspoon vanilla. Stir thoroughly.

Pour over popped popcorn.

Stir carefully.

Place in oven and bake at 250degrees for 15 minutes.

Remove from oven and stir.

Note: Jerry cut up a box for me to place on top of the baking dish to keep the popcorn in the pan.

Remove the cut box and return popcorn to the oven and bake an additional 15 minutes.  Take out and stir. Repeat process until popcorn has cooked 1 hour stirring every 15 minutes.  Be careful not to burn yourself!

After one hour remove from the oven and dump out onto waxed paper or parchment paper until cool.

Let completely cool before breaking into chunks.


Walk with God!

No comments: