I have the biggest smile on my face right now. As my youngest gal walked in the front door from school today, I heard her leap up the front stairs and bounce into the kitchen and say “I just love to come home to these delicious smells!” “It’s a happy day Mom!”
Ok, my heart just melted into a huge puddle. I had just pulled Heidi’s Spiced Pumpkin Chocolate Chip Cake (to be posted soon!) out of the oven and popped some old-fashioned caramel corn into the oven. My house smelled like Halloween, Thanksgiving and Christmas all at the same time.
It didn’t take long and the entire Bennett Crew was in my kitchen, hoping I’d let them all “taste test” the desserts. Yep, that’s code for “we’d love a piece thank you”.
Even Tank got into the action, snapping up the popcorn that fell on the kitchen floor. Yay for my little floor sweeper!
My kitchen isn’t very big and I found myself elbow to elbow with three people and a Cairn Terrier. So I told my crew they’d be doing the dishes if they didn’t scoot.
That’ll clear out a kitchen every time. 🙂
Grandma Ruth’s Old Fashioned Caramel Corn
This recipe was given to me by Grandma Ruth’s Granddaughter, Linda. Both lovely ladies, Linda lives abroad now and Grandma Ruth has passed. Grandma Ruth lived a wonderful life and celebrated her 100th birthday shortly before her passing. Here’s to Grandma Ruth and all the spunky, strong women of generations past!
4 ½ – 5 Quarts popped plain popcorn
2 Cups Brown Sugar
½ Cup light corn syrup (Karo)
1 Cup Butter
1 tsp salt
¼ Cream of Tartar
1 tsp baking soda
Buttered large bowls (at least 2)
Buttered cookie sheets (at least 2)
Combine brown sugar, karo syrup, butter, salt and cream of tartar in a large pot. Cook for 2-3 minutes until all the ingredients are nice and combined.
Next add the baking soda, it’ll foam and bubble up, so be careful. Once the baking soda has combined with the other ingredients take it off the heat.
Put the popcorn in large buttered bowls (I use 2 bowls), next add Carmel glaze to all popcorn distributing evenly and toss to coat.
Next pour popcorn onto buttered cookie sheets and bake at 200 degrees for one hour.
Let the caramel corn cool and then break apart and store in Ziploc bags, or place in individual treat bags. Keep in a cool dry place.