rulees with the caramel corn and serve.
Carmel Corn:.
Active: 15
In a sauce pan add brown sugar, butter, corn syrup, salt, and flavorings.
Boil 5 minutes; stir so it doesn't burn.
Take off heat and add baking soda.
Pour over 5 cups popped corn; she adds 12 cups is what recipe says.
Peanuts may be added but you could substitute other nuts if you wanted to.
Put on a cookie sheet or two 9x12 pans.
Bake; stir at least 2 times in 250 degree Fahrenheit oven for 1 hour.
After cooling can be stored in airtight containers.
Sticky while hot but dry when cooled.
Directions
Heat oven to 250 degrees.
In a heavy saucepan over medium heat, combine first 4 ingredients stirring constantly until it boils.
Boil for 5 minutes without stirring.
Remove from heat; stir in baking soda, add vanilla. Stir well.
Pour over popped corn and mix thoroughly coating all the popcorn.
Pour coated popcorn into a large roaster or sided pan and bake for 1 hour stirring every 15 minutes.
Remove from oven; cool completely. Break apart and store in tightly covered container.
Prepare Caramel Corn:
Combine brown sugar, butter,
Combine sugars, margarine, syrup and salt in a 2-quart cup. Microwave on High 2 minutes; stir.
Microwave again 2 minutes.
Be careful.
Add baking soda.
Stir well with a wooden spoon. Immediately pour syrup over popcorn in bag.
(When you are pouring syrup over corn, put the popcorn in a brown bag.)
Fold the bag down 2 or 3 times.
Microwave on High 1 minute; remove and shake bag.
Microwave for 1 minute; remove and shake bag.
Microwave 1 minute; pour onto wax paper.
Melt butter, stir in brown sugar, Karo and salt.
Bring to boil; stirring constantly, then boil 5 minutes without stirring. Remove from heat and stir in vanilla and soda.
Pour over popped corn; mix well.
Place in pans.
Bake in 250\u00b0 oven for 1 hour. Stir every 15 minutes.
Cool, then store in airtight containers.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Inspect corn on the cob and remove
In a large saucepan combine corn, water, green or red bell
n the milk and reserved corn liquid (or water).
Stir
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
char corn on grill pan.
Fold
Beat together corn and eggs with a little
ust blended. Stir in the corn. Let sit for 10 to
ater.
Add the chopped corn kernels to the masa mixture
/4 cup of cream, corn syrup, butter and sugar until
o the bowl. Add cooked corn and red onion to the
sugar, 1/2 cup of corn syrup, and cocoa powder until
br>Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette, basil