Sunday, September 29, 2013

Corny

That word, corny, sums up how it feels sometimes as we try to get to know our neighbors. Having been in Saint Louis for 3 months now, shouldn't we have a regular group of people? Having children can make initial connections easier - almost any other parent understands striking up spontaneous conversations. If only those lasted beyond the playground. Having children can make initial connections harder. We're only 2 years older than the young, unmarried women who live upstairs and next door - but each of us has such different life experiences. Please, don't just smile at me and these loud children before ducking in your door! I'm not just a mom, I'm a person who wants to know you, too.

Luckily, there's crack... corn. Addictive carmel popcorn, I mean. E. loves popcorn and anything that involves a 'noisy machine.' The vacuum, coffee grinder, food processor, and air popper are favorites. Carmel corn, kettle corn, popcorn balls, don't they just smell like fall?


Crystal had a birthday this past week. Amanda had a friend over on the patio. We shared popcorn. It was a golden ticket to 15 minutes of conversation each time! And I'm so glad to know each of them better. Small steps to showing and talking about Jesus. One Price family goal is regular driveway conversations. Another goal is a Halloween Happy Hour. Costumes required ;-) Now, I guess that's really corny.


Carmel Corn, for original recipeGluten-free, Dairy-free; Total time: 1h 15 min; Active time: 15 min
15 cups popped corn (1/2 cup kernels, unpopped)2 tablespoons molasses1 cup brown sugar, packed1/2 cup salted butter   1/3 cup vegetable oil1/4 cup light corn syrup1/2 teaspoon baking soda

1) Preheat your oven to 200°F and line a pan (18" x 13" pan) with parchment paper. Or use a non-stick roasting pan. Pour the popped corn into the pan and set aside.
2) In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves.
3) Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.
4) Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
5) Spread the hot caramel corn into the parchment-lined pan. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time.
6) Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well.

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