Well, actually, there was no prize, but this stuff was so delicious, who needs a prize. We’re talking about the giant bowl of homemade caramel corn that Deborah brought to knitting Wednesday night in La Plata. Not only was it homemade, but it was still kinda warm and OMG, it was amazing. See how yummy it looks.
I could have eaten several bowls of it. Oh, wait, I did eat several bowls – totally addictive. Lynne was sad when she finished hers.
Don’t be sad, Lynne, we can make more. Deborah was kind enough to share the recipe.
8 quarts popped popcorn (2 cups unpopped)
2 cups brown sugar
1 cup unsalted butter
1/2 cup light corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
Place popped popcorn in one huge or two very large bowls. In a heavy 2-quart saucepan, combine sugar, butter, corn syrup, and salt. Cook 5 minutes without stirring. Remove from heat and stir in vanilla and baking soda. Pour caramel mixture over popped corn and mix well. Pour onto a lightly greased cookie sheet and bake at 250 for one hour, stirring every 15 minutes.
Do you know how much we love you, Deborah?