Grandma D's Carmeled Popcorn

CARMEL  POPCORN

Pop approximately one cup of popcorn – set aside

In a pan (about a 2 ½ to 3 quart size) combine –

                1 lb. butter                          ½ cup light corn syrup

                2 cups sugar                       ½ teaspoon salt

Boil for 5 minutes (full boil) stirring constantly.  Remove from heat and add –

                ½ teaspoon soda

Stir well, it will foam and increase in size a little.

Pour over popcorn and mix well. 

Put on two large cookie sheets (12 x 17) and place in a 200 degree oven for 20 minutes.

Spread on wax paper until it cools.

Enjoy!!!

Sugared Almonds

Ingredients:

1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat over to 250 degrees

Separate the egg white from the yolk and discard the yolk.  In a medium mixing bowl, lightly beat the egg white with a fork until frothy.

Add the vanilla and mix together.  Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.

In a small bowl, combie the brown sugar, white sugar, salt and cinnamon until well mixed.

Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated.  Try to break up any large clumps of coating, or just leave them and enjoy them later after they are roasted.

Lightly grease your large cookies sheet (with sides) either by spraying with Pam or wiping with a apeper towl dabbed with oil or shortening.

Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times sothey are in one layer.  You may need to use two cookie sheets if your pan isn't large enough.

Place the pan in the preheate oven and roast for a total of one hour, stirring twice (at 20 minute intervals).

A wide spatula workswell for stirring ithout knocking too much of the coating off.  After each stirring, give the pan a gentle shake to even out the layer of almonds.

After an hour of roasting, allow them to cool.  Keep them stored in an airtight container.

Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat !

Golden Graham Treats

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. (11.5 oz.) milk chocolate morsels
3 c. miniature marshmallows
1 tsp. vanilla
1 pkg. (12 oz.) Golden Graham cereal (9 c.)

1. Grease rectangular pan, 13x9x2 inches.

2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.

3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour.

4. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.


I tried to call Shirlee for her great recipe, but she wasn't home so I had to google it.  I got this one from www.cook.com

Carmeled Popcorn

2 c. brown sugar
1 sq. margarine
1 c. corn syrup
1 can condensed milk

Mix the sugar, margarine, and corn syrup together on the stove, and bing to a slow boil.  Add the condensed milk, and boil for another 4-5 minutes, stirring constantly.  Pour over popcorn.

This is one of Roger's favorites :)

LuAnn's Carmels

First thing - butter your glass pan (sides and bottom), either a 9 x 11 (thinner carmels), or 9 x 9 (thicker carmels)

Mix together:

1 cup butter or margerine
1 can condensed milk
1/4 tsp. salt
1 cup white corn syrup
2 cups brown sugar

Combine ingredients above, and stir together over medium heat.  Bring to a boil, stirring constantly, until the candy thermometer reads 232 degrees.

Pour into a glass pan which has been thoroughly buttered (see above)

Put in fridge to set, before cutting into pieces and wrapping in wax paper.