I got nothin' - but Caramel Corn

Nothing new and exciting...hey, I hardly ever leave the house, so that limites the new and exciting right there.

It's warm here. It's been running 68degrees for a few days. That's hard to believe when there is so much harsh weather going on north of us.

Nearly all my packages are wrapped, cookies are baked and half have been eaten! I really need to cut back on my son's sweets! I usually bake about 8 different types of cookies, but this year did 3 cookies & 2 biscotti's, plus caramel corn and party mix. Do you want my grammy's Caramel Corn recipe?



Grammy's Baked Caramel Corn

1 c. butter or oleo (2 sticks)
2 c. firmly-packed brown sugar
1/2 c. corn syrup (light or dark-I used dark)
6 qt. popped corn (do NOT use microwave popcorn in bags or it won't turn out! I pop my corn in the popper. It's cheaper anyway.)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Pop 6 qt. popping corn (I use my beverage pitcher for measuring!). Melt butter, stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly; boil without stirring 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 shallow baking or roasting pans. Bake in 250degree oven for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in lightly-covered container. Makes 5 qts. of Caramel Corn.