|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Results 1 - 10 of 33 for molasses caramel corn
Result Page: 1
Measure 6 cups popped popcorn and combine in a large bowl with 1 cup chopped peanuts and 1/2 teaspoon salt. Set aside. Combine in a deep pan. Bring ...
Pop a batch ... heavy pan (we use cast iron skillet). Add molasses and cook on medium heat until mixture begins to thicken. Pour over popcorn and enjoy!
Heat oven to ... brown sugar and corn syrup. Bring to ... over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans. Serves 12.
Blend flour and ... brown sugar and corn syrup to dissolve ... Serve over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans.
Cook sugar, syrup ... butter, salt and molasses. Cook until ... break apart. Remember to grease your bowl well. If making popcorn balls wrap in wax paper.
Heat oven to ... brown sugar and corn syrup. Bring to ... over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans. 12 servings.
Mix together in ... Pour over popped corn; mix well. ... minutes, the peanuts may be added. Remove from oven and store in covered containers for up to 2 months.
Cut corn from cob. Set ... until onion is caramel colored. Add corn ... stirring often. Stir in molasses, salt and pepper. Sprinkle with crumbled bacon.
Melt butter. Add brown sugar, syrup, molasses and salt. Bring ... Pour over popped corn and mix well. ... completely. Break apart and store in airtight container.
Add karo syrup, molasses, brown sugar ... 1 hour, stirring every 15 minutes. When cool, remove from pan and break apart and store in airtight container.
Result Page: 1
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