|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.
1 - 10 of 210 for oven caramel corn
Spread freshly popped ... Put in slow oven at 250°F to ... butter, brown sugar, corn syrup and salt ... pour the hot caramel mixture over it ... or about 2 pounds.
Heat oven to 200 degrees. Heat in pan butter, sugar, corn syrup and salt, ... Cool. Break apart. If not crisp, just put back in oven and cook a while longer.
Heat oven to 200 degrees, ... heat sugar, butter, corn syrup and salt, ... stir well. Bake 1 hour, stirring every 15 minutes. Store in Tupperware. 15 cups.
Cook the butter, brown sugar and corn syrup until it ... Mix popcorn and caramel mixture. Put on ... at 250 degrees for 1 hour stirring every 15 minutes.
Spread fresh popped corn in a large, ... pan. Put in oven at 250 degrees ... oven and pour caramel mixture. Stir to ... store. Makes 2 pounds or 5 quarts.
Boil all ingredients ... over the popped corn put on two large cookie sheets in 250 degree oven for 1 hour. Secret of this corn is keep in tightly covered jar.
Combine butter, brown sugar, corn syrup and salt ... to cover. Place caramel corn in shallow ... store, put in air tight containers and set in a cold place.
Heat oven to 200 degrees. Divide popped corn into 2 large ... Put on large baking sheets. Bake 1 hour, stir every 15 minutes. TIP: Do not fix while humid.
Mix brown sugar, ... until foamy. Pour over popcorn, covering kernels. Bake in 200 degree oven for 1 hour. Stir every 15-20 minutes. Corn will get crunchy.
Heat oven to 200 degrees. ... Heat sugar, butter, corn syrup and salt, ... on popcorn. Stir until coated. Add nuts. Bake 1 hour stirring every 15 minutes.
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