Tuesday, February 1, 2011

Carmel v. Caramel

I hope you are staying warm tonight if you are in the Midwest like I am. Snowmegaddon is upon us. Luckily I snuck home on one of the last flights out of Denver last night so I could be home this week instead of working out of an airport hotel room!

If you are stuck inside the house like me, maybe that means it is time to make some guilty pleasure sweet treats!

I received this recipe to share from my friend Kari's Aunt Sylvia. Homemade Carmel Corn was given away at Kari's October wedding as a favor to guests. Completely addicting!

Carmel Corn
2 cups brown sugar
1/2 cup dark corn syrup
1 cup butter
1 tsp salt
1 tsp baking soda

Combine brown sugar through salt and boil for 5 minutes (time from beginning of bubbling). Remove from heat, add baking soda. Pour over 6 quarts popped corn in 2 lightly greased 9x13 pans. Put in oven at 250 degrees for 1 hour, stirring every 15 minutes. Put on waxed paper, breaking it up as soon as it is cool enough to handle.

You could also add nuts as an optional ingredient.

Enjoy and I hope you have a good supply of Netflix at home this week!

PS. I just spent about 10 minutes searching google to determine if it should be "carmel" or "caramel." I am still unsure.

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