|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 31 - 40 of 232 for caramel corn karo
Spray roaster pan ... Melt butter. Add Karo and brown sugar. ... stir. Bake at 250 degrees for 1 hour. Stir every 15 minutes. Put in large can to store.
Put ingredients 1, ... pour over popped corn in a brown ... turn and put back in 2 minutes. Pour on cookie sheet to cool or eat hot. 8 minutes to cook. Yum!
Mix popcorn and ... Boil brown sugar, Karo syrup and molasses ... degrees. After baking, pour onto waxed paper until cool, separate and store in bags or cans.
Mix corn and nuts and ... sugar, butter and Karo syrup in a ... turns a light caramel color. Remove from ... in airtight containers. Makes about 2 pounds.
Keep popcorn hot ... in brown sugar, corn syrup and salt. ... hour, stirring every 15 minutes. Remove; cool. Break apart, store in tightly covered container.
Mix together. Cook, ... pan of popped corn. Stir well. ... made into popcorn balls, if desired. Makes about a dozen. Approximately 1 gallon of popped corn.
Bring butter, brown sugar and Karo syrup to boil, ... minutes. Add vanilla and Eagle Brand milk and simmer 1 minute. Pour over popped corn and mix well.
Melt butter in ... brown sugar and Karo syrup. Bring to ... completely covered, put into cake pans and bake for 1 hour at 250 degrees, stirring every 15 minutes.
Put ingredients in ... paper bag. Put corn in bag and ... Shake. Then 30 seconds heat. Shake. One more 30 seconds in oven. Shake. Corn finished. Very good.
Mix together. Bring ... Mix popcorn and caramel in paper bag. ... (then shake bag). Microwave 1 minute (again shake bag). Microwave 30 seconds (shake bag).
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