Sunday, August 9, 2009


I knew I wasn't making up those childhood memories of crazy hot humid summer days in Minnesota.

Saturday, August 1, 2009

Carmel Corn

Lately I've been missing California and all the things I associate with summer in California...the beach; really hot, really dry days; barbequeing with my family; spa nights with friends etc. One summer when I lived in ADX we were obsessed with caramel corn. We seriously made it like once a week if not more. In an effort to cure some of this nostalgia (and newly enabled by my fancy stovetop popcorn popper that I got for my bday from some of my favorite people) I decided to make some caramel corn tonight. After an unsuccessful email attempt at getting the recipe we used on short notice, I did some internet searching and I'm pretty sure I found the right recipe.

It's crazy how fast time goes by, I can't believe it's been 3 summers since the caramel popcorn summer. I'm so blessed by all the people God's put in my life, but as I do more things and meet more people it's hard being away from other people that I care about.

Even if you aren't missing home and feeling nostalgic, here's a great recipe for caramel corn.

Caramel Corn

• 7 quarts plain popped popcorn
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.