Goodies

     People who know me personally know that throughout the year I love to rummage my way through thrift shops and don't mind a garage sale or two when the opportunity arises. And, like the "found meat" I use for making dog food (see blog, November 17, Gourmet Doggy Cuisine), "found gifts" make there way into my Christmas bags.  I did, for awhile, have a wee store of my own featuring "found treasures".  Although packing goods in and out was a bit of a chore, I still enjoyed having the store and might still be doing it but my available space closed down. Nevertheless I gained the habit of thinking "I'll bet so-and-so would like that!", and shopping year round with gift giving in mind. Beyond that, it's goodies. I bake up a storm at Christmas time and fill pretty bags with yummy treats. I love doing it, don't think of it as a "have to" or a chore, I guess it's just my way.

     I just finished a batch of caramel corn, thought maybe you would like to try some day too. So here's my recipe with tips that most recipes leave out, causing you to fail or become frustrated.

     First, make approximately 3 quarts of popping corn in a air popper. I use Mr. Redenbacher's popping corn (but any popping corn will do) and 1/4 cup makes 1 quart.
     Before you start, spray both your baking pan (a roaster is good) and your largest mixing bowl (I have a big bread bowl) with vegetable spray.  Put your popped corn in the large bowl.  Be sure to remove the old maids.

     In a heavy pot with room for ingredients to expand put:
1 cup brown sugar
1/4 cup corn syrup
1/2 cup margarine (1 square)
1/2 teaspoon salt
(optional - 1 cup of peanuts)

     Cook and stir till the margarine is melted, then just as it begins to froth around the edges turn the heat down to medium and let it bubble and froth for 5 minutes, stirring every 30 seconds or so. (Note: if the mixture begins to smoke at all, remove from the heat immediately and next time you make it lower the heat a bit. You can still use it but it may have a slightly burnt taste to it.)
     Remove from the heat and immediately add 1/2 teaspoon baking soda, stir in quickly, (the goop will turn a lighter colour) then pour over your popped corn.
     Using two large spoons or spatulas, pull the corn in from the sides of the bowl and stir until the caramel is well mixed with the corn. (Watch out for globs of caramel forming with very little popping corn mixed in. They will become little candy briquettes if not separated.)
     Pour mixed caramel corn into your baking pan. Bake in the oven at 200 degrees for 1 hour. Remove, cool, break apart, bag. (Try to leave the smaller pieces behind. They tend to sink.) Caramel corn keeps very well so don't be afraid to make it up a week or two ahead of use.
     I always make two recipes when I make caramel corn, so the oven is full, but don't try to double the caramel mixture up, make two individual batches. I think it's a bit like making jam, they say you should never try to double the batch.

     For me the Christmas season is a very busy time, shared with family and good friends. If I don't find time to blog again before it arrives, I hope you and yours have a very
                         Merry Christmas!