This month, for our second edition of Lazy Susan, we have a bounty of sweet treats. Be sure to follow the links found at the bottom of each post all the way through to complete the circle. If you are coming from Tara’s blog, thanks for stopping by. There is bound to be something that strikes your fancy sweet tooth somewhere along the line.
When Shannon suggested a cookie/candy exchange for December my mom’s famous caramel corn immediately came to mind. I realize this goes against all of my recent sugar and dairy excluding ways but tradition wins this time. Bring on the corn syrup! I got shot down at first and thought for sure I was going to have to come up with something else because this woman had a serious death grip on this family favorite. Rightfully so. Fiddle Faddle ain’t got nuttin’ on my mama.
For the last several Christmas’ there has been a large clear cereal tupperware container under the tree, complete with shimmery bow, stocked with a double batch of the this family tradition for each of us kids. (and don’t forget the airtight handy dandy container for future use…score!) Then just like clockwork the afternoon phone call from my oldest brother in Florida claiming that he got twice as much as the rest of us. Funny guy. Sorry brother…. looks like Christmas came early this year.
When I arrived the other day I walked in to “I set up the ingredients like your friends did on their blogs.” and then she Vanna White’d the Orville Redenbocker. Classic!
Love you mom.
You’re hired.
Next up….Chenin with a concoction she refers to as Christmas Crack.
But first….Move on over Cracker Jack, Ma Boring is in town.
Ingredients for a single batch:
- 13 cups popped popcorn (7 tbs kernels)
- 1 cup light brown sugar-packed down
- 1/2 cup or 1 cube butter
- 1/4 light (clear) corn syrup
- 1/2 teaspoon salt
- 1 cup peanuts or nut of your choice (optional)
- 1/2 teaspoon baking soda
- Heat oven 200˚
- pop the corn, divide between two ungreased cookie sheets, 13x9x2
- In a sauce pan add brown sugar, 1 stick butter, corn syrup,& salt.
- Stir ON LOW, watch close, when it starts to bubble around edges, cook 1-2 minutes more
- Remove from heat, add baking soda, stir until foamy.
- Divide sauce between two trays of popped corn. Stir to coat best you can.
- Place in 200˚ oven for 1 hour.
- Toss and coat every 15 min.
- Remove, store in tight container.
Listen to your mother: Don’t turn oven passed 210˚ or it will get sugary, dry….and gross.
and now for a chemistry lesson. it totally poofs it up like 3x. fancy!
…..and just to give you an idea of how much two cookie sheets makes…. chomp.
Now you can head on over to Chenin’s blog for her Christmas Crack.
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