We purchase popcorn by bulk (50 # bag). We keep it in freezer or refridgerator until ready to pop. You may want to purchase a small bag from the grocery, and do just 1/2 the recipe. For now, try our recipe for popping corn, or break recipe in 1/2.
Coat bottom of hot popper with a stream of light tasting olive oil.
Pour in enough popcorn (we use large yellow kernel) to coat bottom of pan.
Stir and pop until popper starts to over-flow :). Remove from heat, and pour into lg tupperware bowl. Lift corn by hand off of the popped-shaken down kernels--placing them into the lg stainless steel bowls. Keep popping etc. until Stainless bowls are 3/4 full.
Pour syrup over popped corn -- 1/2 of syrup onto each bowl of popped corn. Stir till popcorn is well-coated. (we use extra popcorn on purpose so the total batch isn't over-sweet!)
Pile coated corn on foil-covered (turn up edges a bit) over-lapped cookie sheets, and place on oven rack (lg oven?)--and bake at 200 degrees for one hour. Start 2nd batch while first batch bakes. Break up baked corn and enjoy w/ family. See why we send the recipe to YOU?????
Saturday, December 4, 2010
Ingredients for Christmas Carmel Corn
Have these ingredients available:
2 Cups Packed Brown Sugar (light brown or dark, your choice. We enjoy the light brown.)
1/2 cup Dark Karo (has good taste.) Light is ok if not artificial flavored. (Can use 1/4 c. of ea).
2 sticks (1 cup) Butter. (not artificial).
1/4 tsp salt
1/4 tsp cream of tartar
1/2 tsp soda (add later).
Melt butter in 4 to 6 qt pan. Add Karo, brown sugar, salt and cream of tartar--then bring to boil. Boil about 5 minutes, until bubbles begin to thicken.
Remove pan from heat. Add 1/2 tsp soda, and stir in. Syrup will foam up.
Pour over popped corn (5 or 6 gallon?? and mix in, using wooden spoons)
Then heap coated corn up on cookie sheets, and bake @ 200 degrees for 1 hour. See Popped Corn Label.
2 Cups Packed Brown Sugar (light brown or dark, your choice. We enjoy the light brown.)
1/2 cup Dark Karo (has good taste.) Light is ok if not artificial flavored. (Can use 1/4 c. of ea).
2 sticks (1 cup) Butter. (not artificial).
1/4 tsp salt
1/4 tsp cream of tartar
1/2 tsp soda (add later).
Melt butter in 4 to 6 qt pan. Add Karo, brown sugar, salt and cream of tartar--then bring to boil. Boil about 5 minutes, until bubbles begin to thicken.
Remove pan from heat. Add 1/2 tsp soda, and stir in. Syrup will foam up.
Pour over popped corn (5 or 6 gallon?? and mix in, using wooden spoons)
Then heap coated corn up on cookie sheets, and bake @ 200 degrees for 1 hour. See Popped Corn Label.
Christmas Carmel Corn
Big Recipe Utensils:
2 Lg Stainless Steel Bowls--or containers--each capable of holding 18 to 20 cups of popped corn.
1 or 2 large tupperware bowls--use to shake down newly popped corn before dumping it into Stainless Steel bowls. (Discard any un-popped shaken-down kernals on the bottom)
2 long-handled wooden spoons (with which to stir the popped corn--as you add the syrup.)
Measuring cups and spoons
And lets not forget a good popcorn popper--old or new--anything that will work to pop enough corn! (old frypan would work if you don't get tired of popping and dumping!)
A 6 qt pan in which you can boil the syrup. It helps to have a solid handle on the pan--so you can grasp tightly (to pour the hot syrup over the popped corn.)
Potholder or 2 handy???
Two 14"x16" Cookie Sheets without edges so you can over-lap them for Big Recipe.
2 Heavy Duty Aluminum foil wide enough & long enough to cover the over-lapped cookie sheets.
2 Lg Stainless Steel Bowls--or containers--each capable of holding 18 to 20 cups of popped corn.
1 or 2 large tupperware bowls--use to shake down newly popped corn before dumping it into Stainless Steel bowls. (Discard any un-popped shaken-down kernals on the bottom)
2 long-handled wooden spoons (with which to stir the popped corn--as you add the syrup.)
Measuring cups and spoons
And lets not forget a good popcorn popper--old or new--anything that will work to pop enough corn! (old frypan would work if you don't get tired of popping and dumping!)
A 6 qt pan in which you can boil the syrup. It helps to have a solid handle on the pan--so you can grasp tightly (to pour the hot syrup over the popped corn.)
Potholder or 2 handy???
Two 14"x16" Cookie Sheets without edges so you can over-lap them for Big Recipe.
2 Heavy Duty Aluminum foil wide enough & long enough to cover the over-lapped cookie sheets.
Christmas!
It is that time of year--a time when we think of family and friends, and a time that we actually touch base with them! Perhaps you have guessed! YES, it is the time for celebrating Christmas!!!
One of the fun-things we tried through the years: to make and share Carmel Corn with our families. However, Families Grow!! And it takes more time to make enough CCorn to cover each family! And now, in 2010, it costs a little more to mail it, too. I don't mind the cost, for family is worth the effort. But 200 people takes more time. So we have decided to POST our recipe, and if any of you take time to make a batch for YOUR family, remember, it will be much fresher than what you would receive from OUR kitchen. So three suggestions:
1. Give yourself a family-time to work on this project.
2. Make sure you have the utinsels and the ingredients before you start
3. Have fun!
One of the fun-things we tried through the years: to make and share Carmel Corn with our families. However, Families Grow!! And it takes more time to make enough CCorn to cover each family! And now, in 2010, it costs a little more to mail it, too. I don't mind the cost, for family is worth the effort. But 200 people takes more time. So we have decided to POST our recipe, and if any of you take time to make a batch for YOUR family, remember, it will be much fresher than what you would receive from OUR kitchen. So three suggestions:
1. Give yourself a family-time to work on this project.
2. Make sure you have the utinsels and the ingredients before you start
3. Have fun!
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