Bask Into The Pleasure Of Old Fashioned Caramel Corn

The famous line, that run as Old is Gold, is indeed a pretty significant and substantive line holding with it the rich and meaningful tradition. So why not try on some recipes that sweeten up some of our daily mundane ingredients. So let’s just revert back to the past and find out how the old folks used to conjure up miraculous dishes out of the mere sweet corns. Lets find out how the Old Fashioned Caramel Corn were made and why they used to be one of the favorites, of all the food gourmets in the olden times.

To start with the Old Fashioned Caramel Corn, melt ½ cup of butter, 1 cup of rapadura and ¼ cup of honey in a small pot. Bring the flames to a simmer and let it blend for about 5 minutes. Then pour ½ tsp of baking soda and 1 tsp of vanilla and keep stirring it till it’s pretty foamy. In another large bowl, prepare ¾ cup of popped popcorn kernels and when the honey-butter-rapadura mixture is ready, spread it evenly over the popcorn and keep on budging and stirring the corns till they are well coated.  On a jelly role, place the mix and bake it in a preheated oven at 250°F for 45 minutes. When it’s prepared, take the corns out of the oven and smash them into minuscule pieces and serve them mildly warm.

Now we often look up to grandma’s wisdom in cutlery when our own modern ideas fall short while seeking Mouth-Watering Caramel Corn Recipes and hence we often linger to old customs for some inspirations. So here’s a cool way to make Grandma’s Old Fashioned Caramel Corn. The recipe though a bit tiresome, it is sure to make a person appreciate your cooking skills only if you can execute this method perfectly with out any flaws.

The ingredients would include 5-6 quarts of popped corn, ½ cup of Agave or White Karo Corn Syrup, 2 sticks of butter, 2 cups of brown sugar, a cup of assorted nuts like peanuts, almonds pecans or anything you want to use, ¼ tsp of tartar and 1 tsp of baking soda.

For 5 minutes, bring in all of the butter, corm syrup, tartar cream and butter in a large saucepan, at simmer. Let all of the ingredients blend it smoothly. Assemble the nuts and the popcorn in a large aluminum roasting pan. Be careful with the next step. Bring down the saucepan from the flame and only then add the baking soda to it. Adding the baking soda away from the pan would prevent foaming.

Transfer the whole mixture finally over the popped pop corn and spread it completely and subtly over the corn, so that none of the corn remains uncoated. Finally, hand over the aluminum roast pan inside the oven and bake it at 225°F for one hour. Do not forget to stir the mixture twice in the meantime to avoid clotting. When baked, dish the mix into two towels and crush them into pieces. The corn is ready to be served.