On Mon, 27 Jan 2014 09:39:31 -0600, barbie gee >
wrote:
snip
>Caramel corn?
>Seems like it would be a lot of work?
>
>Never made it at home...
>How long, how complicated, and how do you keep it "crisp", instead of it
>getting soggy?

This is what my husband prefers. I will only make it at Christmas
because it is too addictive. It stays crisp all by itself (I don't
live in a really humid climate -- keep it covered to prevent soggy)

Homemade Fiddle Faddle

2 Cups Brown Sugar
2 Sticks Margarine
1/2 Cup Corn Syrup
1 Teaspoon Salt
1 Teaspoon Butter Flavoring
1 Teaspoon Maple Flavoring
1/4 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
7 Quarts Popped Corn
2 Cups Mixed Nuts

In saucepan, combine brown sugar, margarine, corn syrup, and salt.
Boil for
6 minutes, stirring constantly. Add flavorings, cream of tartar, and
soda.
Pour over popped corn and nuts, mixing thoroughly. Bake in 200 oven
for one
Hour.

NOTE: Lightly spray the large mixing bowl with cooking oil to prevent
sticking of the syrup - do not overspray. Have the flavorings and
soda/tartar at least at good room temperature to avoid lowering syrup
temp. Add the flavorings first. As soon as the syrup/flavorings/soda
is mixed, place the large mixing bowl on the turned off burner to keep
everything warm. Immediately pour syrup over all. Mix and turn while
bowl is on the turned off burner with silicone spatula until
thoroughly blended..

Janet US