Whoop Whoop, ready for inspiration inside the kitchen galore with this month's recipe sharing theme for Let's Talk with Momfessionals Andrea and Erika! Not only do I have "The" recipe for the delicious caramel corn that my sweet mama so graciously decided to share with you little pretties but also a couple requested memorable recipes on
this all fine Fall Day!!!!
Yum
this all fine Fall Day!!!!
Yum
A week ago Friday, in my Friday Favorites, I told you how it is tradition that every year my mom makes her fantabulous caramel corn and I hoard and hide it as to indulge in it all my myself. She makes it in fairly small batches and that is what makes it so fresh, crisp and never sticky. Kids, I have been known to eat the whole container full in one setting. Husband caught onto me this year...sorry babe.
When I see this container in the Fall, I know what is inside!!!!!
Ya know, that is what I love about recipes, especially in the Fall and Cold months, there is just so much darn love that goes into them and I feel it makes them extra good.
Our matching Aprons
So besides having the honor of sharing Mom's Caramel Corn Recipe with you today, I'll share a couple more from posts past that have sweet sentimental meaning behind them. They are also two that would work stupendously for your Thanksgiving get togethers coming up in gasp...3 1/2 weeks!!
What you'll need for the Caramel Corn
MOM'S CARAMEL CORN
INGREDIENTS
3 1/2 quart (14 cups) unsalted popped corn
1 cup brown sugar
1/2 cup white corn syrup
1 stick butter
1/4 teaspoon baking soda
1/2 teaspoon vanilla
3 1/2 quart (14 cups) unsalted popped corn
1 cup brown sugar
1/2 cup white corn syrup
1 stick butter
1/4 teaspoon baking soda
1/2 teaspoon vanilla
DIRECTIONS
Preheat the oven to 250 degrees. Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil. Boil for 5 minutes. Remove from the heat and add the baking soda and the vanilla. Stir until very foamy. Put the popcorn that has been popped in a roaster or very large pan. Pour the syrup mixture over the popcorn and stir until coated. Bake for 45 minutes total, stirring well after every 15 minutes. Dump onto waxed or parchment paper to cool. Store in an airtight container.
Preheat the oven to 250 degrees. Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil. Boil for 5 minutes. Remove from the heat and add the baking soda and the vanilla. Stir until very foamy. Put the popcorn that has been popped in a roaster or very large pan. Pour the syrup mixture over the popcorn and stir until coated. Bake for 45 minutes total, stirring well after every 15 minutes. Dump onto waxed or parchment paper to cool. Store in an airtight container.
How Cute in my new Fall Mug!!!
More Recipe Love
The Most Requested Thanksgiving Dish of all and one I make Every Year...and tastes just like the side at Ruth Chris
RECIPE HERE
Cherry Delight...Memories of Family Get-Together's and Great Holiday Dessert...
RECIPE HERE
Weekend update: Our football boy and his team won under the Friday Night lights 49-7....onward to the next round but playing the #1 team in the state...let's hope for a BIG Upset..can you imagine how crazy we'll go in the stands?
Recipe's From the Heart are a Great place to start!!!! Happy Week ahead Friends!!
Also Linking up with Biana // Creative K Tuesdays // Tuesday Talk // Wonderful Wednesday's Blog Hop // Full Plate Thursday // Recipe Sharing Party~YUM // Tickle My Tastebuds Tuesday // Two Uses Tuesday // Creative Muster Party // Wow Us Wednesdays // Thursday Favorite things Blog Hop //Best Of The Weekend Wake Up Wednesday // Handmade Hangout // Simple and Sweet Fridays // Throwback Thursday // Share It // Too Cute Tuesday // Sweet and Simple Fridays // Grace At Home // Inspire Me Monday// Creativity Unleashed // Two Cup Tuesdaye // The SITS Girls // Clever Chicks Blog Hop // Snickerdoodle Sunday // Dishing It & Digging It // Diary of a Real Housewife // Feathered Nest Friday // Weekend Potluck
xoxo
