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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - March 26, 2010

Caramel Corn

Serves: 6


        

  Download this recipe.

6 cups popped corn
1/2 cup toasted slivered almonds, if desired
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 teaspoon baking soda


1. MICROWAVE DIRECTIONS: In large microwave-safe bowl, combine popcorn and almonds. In 4-cup microwave-safe measuring cup, combine brown sugar, butter, corn syrup and salt; mix well.

2. Microwave on high for 2 minutes. Stir; microwave on high for an additional 2 to 3 minutes or until mixture comes to a rolling boil.

3. Stir in baking soda until well mixed. Immediately pour over popcorn and almonds; toss until coated.

4. Microwave on high for 2 minutes. Immediately spread on foil or waxed paper to cool.


1. CONVENTIONAL DIRECTIONS: Heat oven to 250°F. Spread popcorn in 15x10x1-inch baking pan; sprinkle almonds over popcorn.

2. In large saucepan, combine brown sugar, margarine, 2 tablespoons water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.

3. Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour over popcorn and almonds; toss until coated.

4. Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper to cool.

TIP: To toast almonds, spread in thin layer in microwave-safe pie pan. Microwave in HIGH for 4 to 7 minutes or until golden brown, stirring frequently. Or spread on cookie sheet; bake at 350'F. for 5 to 7 minutes or until golden brown, stirring occasionally.


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