CARAMEL CORN

CARAMEL CORN

I recieved this recipe at a tupperware party many moons ago. I have changed it slightly.

8 cups popped popcorn--(I use 10)

3/4 cup packed brown sugar

6 Tablespoons margarine or butter--( I use 8,one cube butter)

the texture is a little different when using margarine a bit more chewy

3 Tablespoons corn syrup

pop corn and put it in a pan for the oven

assemble ingredients

put in heavy saucepan, melt butter on medium heat, add sugar and corn syrup, stir together so it is well combined then stir until it begins to boil. Boil 5 minutes on medium heat
stir just if you think it needs it.( depends how high your medium heat is you don't want it to burn) I usually stir it a couple of times
.

This is what it looks like after boiling 5 minutes

Pour over popped corn. I use a rubber scrapper so the corn doesn't break up to much but it has to be heat resistant. Turn it over and over til coated then put in the oven at 300 degrees and bake for 10 minutes, turn it over and over again to coat and put back in the oven for 10 more minutes, again turn it over and over to coat and add peanuts (1/2 -1 cup) now, if you want a cracker jack like popcorn bake 5 - 10 more minutes. Check it after 5...You may use other types of nuts also, the raw nuts may be added at the beginning, but the nuts that are all ready toasted, should be added near the end . I am working on a chocolate variety like "Harry and David" make. It is not quite ready for publication yet.

Pour out on counter covered with wax paper and enjoy!!
ok..you better let it cool a bit or you will burn your tounge:)

I usually make this in the fall and winter because I don't like to heat up the oven in summer when it is so hot. I think it stores well in sip-lock bags or a tin or jar with a screw type lid. The Tupperware has such a tight seal, I feel it changes the quality.
I am not sure how long it stores well because I can never get it to stay around that long but I would imagine a few weeks at least, as long as the environment isn't to humid.

Oslo Kringle

This is a very, very easy dessert to make but looks and taste like you're a pro in the kitchen. The first time we ever had this dessert was when we lived in Tacoma on Bristol Street. Our new neighbors, the Rolands, gave this to us as a Christmas gift. It came on a platter, with pink icing and sprinkles, wrapped in cellophane with a bow on top. It was so pretty and I was very impressed by this . Kathleen Roland said it was really very easy to make and I would be surprised. She then gave me the recipe which I have made many, many times. In fact, it is one of 3 desserts I make when we have unexpected company. You will need:

• 1 cup water
• 1 cube ( 1/2 cup) butter or margarine
• 1 cup flour
• 3 eggs
• 1 cup powdered sugar
• milk or water ( for icing)
• 1/2 teaspoon almond or vanilla extract
  

Boil the 1 cup water then add the butter just until it melts.

Add the 1 cup flour and stir until the mixture "slips" the pan.

Add the 3 eggs, one at a time, stirring until they are well mixed in.

Drop the mixture by spoon into a ring shape on a parchment paper lined baking sheet.

Bake at 425 degrees for about 40 minutes. When cool frost with approximately 1 cup of powdered sugar mixed with extract and small amount of milk, so the icing glazes this dessert. Sprinkles may be added now.

This dessert is also delicious without glaze and is so pretty if placed on a pretty platter with a bit of decoration off to the side. I use evergreens and holly during Christmas season, fall leaves in the Autumn...you get the picture! This is lovely served with fresh coffee or tea, milk for the kids in the group~