On Mon, 27 Jan 2014 09:39:31 -0600, barbie gee >
wrote:

> 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?

Not hard at all to make! The hardest part is stirring it every 15
minutes when you're baking it in the oven. Would you like a recipe?
Just keep it in a closed container and try not to eat it all at once.


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