FOODIE FRIDAY--Caramel Corn

This recipe is probably the oldest recipe in my collection. When I was in the seventh grade, girls had to take a Home Economics class while boys took woodworking. We learned to cook and sew-- And my best friend managed to sew her finger not just once, but twice. With all the school cuts over the last *mumble, mumble* years, I doubt if they offer it any more. Anyway, this was one of the first recipes I ever cooked.

Caramel Corn

1/3 cup margarine or butter

½ cup brown sugar
1 Tbls. white corn syrup (Karo)
¼ tsp. baking soda
 
Place all ingredients in saucepan. Bring to boil and boil for 2-3 minutes. Remove from heat, add soda, stir rapidly. Pour over popped corn. Gently fold popped corn into caramel. Careful, the caramel retains the heat.

I usually pop my corn in the same pan BEFORE I make the caramel. I eyeball it. Over high heat, heat roughly 2 Tbls. oil in medium saucepan, add 3 kernels of popping corn and cover. Once the kernels pop, add 1/3 cup of popping kernels and cover. They will start popping almost immediately. When the pops are 2-3 seconds apart, remove from heat and pour into large bowl.  Add salt.

Enjoy!