What? I thought this was supposed to be about healthy stuff. I’ve gone down that path of trying pureed fruit instead of fat in cake, or using sugar substitute in cookies and I end up being unsatisfied with the result and still wanting a taste of rich chocolate cake with gooey icing. I realize that these substitutions work for some people and that is good. But for me, looking at the rest of my life without cake or cookies or a piece of candy is not something I am willing to do. However, I am willing to have these delights less often. But when I do, I want to make them good and worth it!
I had a lovely patient that spoke of making her caramel corn in the oven and it was so easy. I never did get that recipe. (You know how that goes.) I remember my mother making delicious caramel corn and we would bunch around that big bowl and eat. It was so good. It wasn’t until recently that I found out it was supposed to go in the oven to finish, but we started eating it and it never got there. Maybe they both used the same recipe!
So, I have the Better Homes and Gardens Cookbook that was Mom’s go to and found the caramel corn recipe and started making it. I do not know how many times Mom multiplied it, but I worked it up until I quadrupled it and that makes a respectable amount. (Maybe we do eat a lot more than people did before.)
It is sweet and buttery and delicious. I have had a great time sharing it with coworkers, neighbors, friends and family. The full recipe is on the recipe page and it is in the New Better Homes and Gardens Cook Book. I have used Skinny Pop Popcorn 12 oz., which is the big one from Sam’s if I am pushed for time. But since I have lots of time now, I pop my own. You will find the recipe for that with the recipes, too.
Our food heritage is one of life’s richest blessing that I thoroughly enjoy. Caramel corn is such a yummy fall treat, perfect for Halloween and Thanksgiving, and any time in between.
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