Stay calm and enjoy the Christmas music.
Today's recipe is from Laura Norman.
We call it "Crackcorn" in our circle. We make it for the "boys" when it is time for board games, which seems to roll on Friday nights. Or big buckets are there for when the sons return and all their friends descend into our house like a plague of locusts. No matter how much caramel corn is provided, it is consumed in an eating frenzy, disappearing in a matter of minutes - not hours. And always: they want more! So go ahead and make the Caramel Corn, just don't expect to stop making it for decades. -Laura
Baked Caramel Corn
Preheat oven to 250.
1 stick butter
2 cups brown sugar packed
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon soda
1 teaspoon vanilla
6 quarts popped corn in an ovenproof large bowl or roasting pan
Bring first 4 ingredients to a boil, stirring on medium low heat. Boil for 4 minutes and remove from heat. Stir in soda and vanilla. Pour over the popcorn and stir until well coated. Bake in 250 degree oven for 1 hour, stirring it up every 15 minutes.
ALCHEMY: an artists' cooperative
320 Main Street, Lander
Holiday hours: Tue-Sat., 10 am - 6 pm