caramel corn

i saw some recipes in parents canada magazine this month:

in a pinch for time and bakesale goods, i gave this confection a try...

after a quick kijiji search, i tracked down a (brand new...five bucks!!!)  hot air corn popper...

(expressly for this purpose... as far as i'm concerned,

stove top oil poppin' is the only way to go for savoury snacking.)

the effort did not disappoint.

classic caramel corn: 

common sense:do not drink and confect!!!

1/3 C popping corn

(about 8 C air popped corn)

1 C packed brown sugar

1/2 C corn syrup

2 T butter 

(worked fine with no-dairy margarine)

1 t vanilla

1/4 t baking soda

preheat oven to 250 degrees

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lightly oil a big bowl, and pop the corn into it.

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combine the syrup, sugar and fat in a heavy, medium sized sauce pan,

(don't allow the paucity of contents lull you into thinking you can use a smaller one...

the mixture really bubbles up at the last step!)

bring to a boil, and cook without stirring for 3 or 4 minutes.

(do carefully encourage the contents by swirling the pot now and then, though.)

the longer the cooking, the more caramelliness.

remove from heat, stir in the soda and vanilla.

this is the foamy bit.

be careful.  

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quickly pour this elixir over the corn, tossing with metal tongs until evenly coated.

spread onto a cookie sheet lined with a silpat or parchment paper

and bake at 250 for 30 minutes.

cool, 

tape your mouth shut...c'mon, it's for tomorrow!!!!

break up into yummy chunks.

bag 'em.

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and one of the best parts?  

the washing up is as simple as 

plopping everything in a warm sudsy sink, 

then enjoying a glass of something.

rinse, repeat.