Place puff corn in a large roaster pan.
In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
Add the baking soda- this will cause the caramel mixture to foam up.
Stir well and remove from heat.
Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
Remove from oven, spread out onto wax paper to cool.
In a large, heavy saucepan, combine the butter or margarine, corn syrup and sugar.
Stir until blended.
Bring to a boil over medium heat, stirring constantly.
Clip a candy thermometer on the side of the pan.
Continue simmering slowly until the syrup reaches the hard crack stage (300\u00b0 to 310\u00b0).
Divide popcorn and nuts between two ungreased pans.
Cook brown sugar, butter, corn syrup and salt over medium heat until bubbly around edges.
Continue cooking for 5 minutes.
Pour over popcorn and nuts, stirring until corn is well coated.
Bake, uncovered, at 200\u00b0, stirring every 15 minutes for 1 hour.
Divide popcorn and nuts between 2 ungreased 13 x 9 x 2-inch pans.
Cook brown sugar, margarine, corn syrup and salt over medium heat.
Stir occasionally, until bubbly around edges.
Continue cooking five minutes and remove from heat.
Stir in baking soda until foamy.
Pour over popcorn and nuts, stirring until corn is well coated.
Bake, uncovered, in a 200\u00b0 oven, stirring every 15 minutes for one hour.
Makes 15 servings at 300 calories per serving.
Divide popcorn and nuts between 2 ungreased pans (13 x 9 x 2-inch).
Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes.
Remove from heat.
Stir in baking soda until foamy.
Pour over popcorn and nuts; stir until well coated.
Bake, uncovered, in a 200\u00b0 oven for 1 hour; stir every 15 minutes.
afe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4
Heat oven to 200\u00b0.
Divide popcorn and nuts between 2 ungreased cookie sheets, 13 x 9 x 2-inches.
Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges.
Continue cooking 5 minutes.
Remove from heat.
Stir in baking soda until foamy. Pour over popcorn and nuts.
Toss until well coated.
Bake for 1 hour, stirring every 15 minutes.
Combine brown sugar, corn syrup, margarine, salt and cream of tartar.
Bring to a boil; cook 5 minutes.
Remove from heat and add soda.
Beat down and pour over popped popcorn and peanuts in large mixing bowl.
Stir so all popcorn and nuts are covered.
Spread on greased cookie sheets.
Bake 1 hour in a 200\u00b0 oven.
Cool and store in plastic bags.
Wash wings very well. Put in frying pan, not fat.
Pour water over dry onion soup.
Mix well. Pour over wings.
Add corn syrup. Fry.
Use low heat and fry about 1 hour.
Add more water if necessary.
Cover at all times.
In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
rulees with the caramel corn and serve.
Carmel Corn:.
Active: 15
teco #230) with the cooled Recipe #479020.
Fill the donuts
n a saucepan with the corn syrup and 3 tbsp water, stirring
ake the Caramel Layer: In a medium saucepan, combine the corn syrup, both
Combine the Sugar, Water and Corn Syrup (or Glucose) in a large
ven while preparing caramel.
Mix brown sugar, corn syrup, salt, butter, and
In heavy saucepan, combine sugar, corn syrup and butter. Bring just to
honey, corn syrup and sugar over medium heat. Cook, stirring, without boiling, until
alted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and
acon slices evenly with maple syrup.
Place the baking sheet