Ingredients
5 qt. freshly popped corn
1 c. butter
2 c. brown sugar
1/2 c. corn syrup
1 tsp. salt
1/2 tsp. soda
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Spread in a large pan the popcorn. Put this in a very low oven at 250° to keep warm and crisp. Combine in a 2-quart heavy pan the butter, brown sugar, corn syrup and salt. Place these ingredients on medium heat until sugar dissolves. Continue to boil to firm ball stage (240°) about 5 minutes. Remove from heat and stir in the soda. Syrup will foam. Take popped corn from the oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring well every 15 minutes. Cool and serve or store. Makes 5 quarts or 2 pounds.