Subject: Caramel Popcorn
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 26 2002 - 08:28:14 EDT
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FOOD FUNNY
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Frequent contributor Harriet St. Amant writes, "Yesterday's 'Ask the
Chef' question about the degrees of vegetarianism reminded me of this
old one-liner."
Bacon and Eggs -- A contribution from the chicken, a commitment from
the pig.
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TODAY'S RECIPE
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Caramel popcorn can be formed into balls, pressed onto popsicle
sticks, or sculpted into a life-size bust of your uncle Gus. Keep
this recipe in mind for children's parties, holiday decorating, and
year-round gift giving.
Caramel Popcorn
1 1/2 cups (375 ml) brown sugar
6 Tbs (90 ml) water
2 Tbs (30 ml) butter
6 cups (1.5 L) popped corn
Combine the sugar, water, and butter in a saucepan over moderate heat
and bring to a boil. Cook covered for 2 to 3 minutes, until the steam
has washed sugar crystals from the sides of the pan. Cook uncovered,
without stirring, until the mixture reaches the soft-ball stage (234F,
112C). Pour the syrup over the popped corn in a large mixing bowl and
stir gently with a wooden spoon. When cool enough to touch, the corn
mixture may be formed into balls or other shapes using lightly
buttered hands. Makes 6 cups (1.5 L).
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