Tuesday, July 6, 2010

The Best Caramel Corn in the World

Caramel corn- in the summer? Maybe not the first dessert that comes to mind in 90+ degree weather with humidity that is disgustingly bleh, but it is seriously good. Goodbye, smushy, overly butter-ified soggy caramel corn. Hello yum.

photo from here

Paula Deen's Caramel Corn

1 cup butter

2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 200 degrees F.
Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

-amanda abby

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