Recipe Corner

 

 

Nancy Criswell’s Caramel Popcorn

2 cups dark brown sugar
½ cup dark Karo syrup
2 sticks margarine
½ tsp. baking soda
2 gallons popped corn, unsalted

Put the popcorn in a large, disposable foil pan. Mix sugar, Karo syrup, and margarine in a large saucepan. Over medium heat, cook until it comes to a boil. Boil for one minute. Add soda and stir until it stops foaming. Pour over popcorn. Bake at 225 degrees for one hour, stirring every 15 minutes. Store in an airtight container. Note: Nancy uses Orville Redenbacher kernels and pops them in an air popper. And if the humidity is really high, you will need to cook it for an additional 15 minutes or it will be sticky.

My friend Emily South and I kicked off the holiday season last Friday by going to Nashville to a Christmas Village-type show. It’s a yearly tradition for us. It’s also a tradition that her mother, Nancy Criswell, makes us her homemade caramel popcorn for our road trip. It’s the one day per year that we think it’s perfectly acceptable to eat it for our breakfast on the drive up. I love it just as much now as I did when she made it for us when we were kids. Thank you, Nancy!

 

 

With Halloween coming up, this would be a great thing to make for trick-or-treaters instead of handing out candy. And if you do this, please call and let me know where you live so I can come trick-or-treating at your house.

-Jenna Wood