Winter, 2008 |
FAMILY
AND SCHOOL CONNECTION by Mrs. Chamberlin Principal of Lura Libby and Cushing Community Schools |
A really fun way to spend a winter afternoon is making caramel popcorn. This recipe, bar none, is the best recipe I have ever used to make caramel popcorn. An adult will need to make the caramel sauce and popcorn, but the children will have a fun time bagging it up for gifts in clear cellophane bags, bought at a craft store. Then tie the top with a perky colored ribbon and attach tags that the children designed and created. What a festive homemade gift that anyone would love to receive. Our school counselor, Mrs. Figy-Stenstrom, who is an outstanding cook, gave this recipe to me. This is her father, Jim Figy’s, recipe and he makes this caramel corn for many special occasions. Try it and you’ll like it! |
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Baked Caramel Corn |
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10 quarts popped corn |
1 cup light Karo |
In an extra large cooking saucepan, boil brown sugar, oleo, & Karo for 5 minutes, stirring constantly. Mixture boils up quite high. Remove from stove & stir in cream of tartar and baking soda. Place popped corn in large roaster pan and pour boiled mixture on corn so each kernel is coated. Bake at 225º for 1 hour, stirring every 15 minutes. |
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