About Me

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I LOVE scrap'n, craft'n and bake'n!!! I try all sorts of different tricks and I am a big fan of LOTS of color :) I bake and craft for my husband who has a love hate relationship with my baking and I bake for our wonderful Mini Church that happens every Wednesday. It's a great way to start our night and to gear us up to dig into the Word of God. I take different ideas that I see all around the world and combine them to make my own fun new project. I also have some great originals :] It's so amazing to see how creative people are and I love a good challenge. I have aprons & picture boards on my website www.DeLo-Designs.com and on Facebook, search for DeLo Designs. "Sassy Cakes" is our baking company, we have a Facebook page up with a lot of our creations listed on the site. Please check us out and "like" us :] Thank you and enjoy the site!!!

Monday, November 15, 2010

REAL Carmel Corn

SORRY for the long awaited post ladies and gents... Life has been insanely busy! Although I did find time to make some AMAZING Carmel Corn with my Mom. I have always loved my moms recipe and this year I decided I wanted to give it a whack. I came to her house after getting my hair chopped so I was super duper happy! I had enough to donate so I was one excited gal. 

First things first you want to gather everything you'll need. Baking soda, corn syrup, brown sugar, butter,  pecans and your choice of popcorn. We chose smart pop to try and cut a FEW calories ;) 

  • Pecans
  • 1 cup butter or margarine
  • 5 quarts popped popcorn (important, do NOT burn!!)
  • 2 cups brown sugar, firmly packed
  • 1/2 cup corn syrup
  • 1 tsp. salt
  • 1/2 tsp. baking soda

After you gather all your ingredients you are ready to begin... Make sure to follow the directions. 


Before we start anything we brown our pecans in the oven at 350 degrees till they are dark. Oven roasted pecans just taste so much better! Spread freshly popped corn in a large shallow sheet pan (similar to one you use to bake a turkey). Preheat oven to 350 degrees if not still hot from browning the pecans. Then spread the pecans all over the popcorn. Combine butter, brown sugar, corn syrup and salt in a heavy saucepan (at least 2 quarts size). Place over medium heat stirring until sugar dissolves. Boil until the mixture reaches firm ball stage (248 degrees on a candy thermometer). This will take approx 5 minutes. Remove from heat, stir in baking soda. Mix in well. This will cause the mixture to become foamy. 

Poor foamy mix over the popcorn evenly then stir it. Place it into the oven for 17 minutes ( I know it's an odd number but it works for us!) then take it out and stir thoroughly. Do that two more times for a total of 51 minutes. After its is done poor out on foil for it to cool then it's ready to serve! Make sure to keep all your carmel corn in an air tight container so it doesn't get stale. Enjoy... I know we sure did :)

1 comment:

  1. I cannot even tell you how amazingly ecstatic I am to have this recipe. THANK YOU!!!!!