Spooky Goat day seventeen! Spooky Caramel Corn!
6Spooky Caramel Corn!
I was at a thrift store last Thursday, excitedly showing my mother a Popcorn Factory jack-o-lantern tin bucket I was going to buy, when a man standing between us said, Do you make caramel corn? I smiled (he couldn’t see it because I was wearing a mask, but maybe he heard the smile in my voice), Oh, not in years. My mother said, Oh yes, I used to make it all the time. He responded, I have a really good recipe I know by heart, do you want it? And we were both like, YES.
I don’t know about you, but I am a firm believer that if a stranger offers you a recipe, you take that recipe. It could be an angel or the prophet Elijah, or a spooky ghost. There’s no way of knowing. [This is how I once got a meatloaf recipe from a psychic.]
To be honest: I wandered off, leaving my mother to accept the recipe, and she wasn’t paying super-close attention because it sounded like a recipe she’d used and she was going to check it out against internet recipes anyway. He wrote it on a small piece of notebook paper. Here it is:
[stove top]
Carmel Corn
2 c. brown sugar
2 sticks butter
1/2 c. lt. Kayo
1 t. vanilla
1 t. baking soda
oven 250
We didn’t write down any directions, so I think you cook everything together except for the baking soda for awhile (it’s not as picky as candy making, so maybe 10 minutes or something?), then you add the baking soda and it foams up, I think you let it stand for 10 minutes and then pour it over the popcorn (I don’t know how much popcorn), don’t try to mix it too much, then put it in the oven for awhile (maybe 10 minutes again? Mom wrote “10 min,” then “pour over popcorn”). He added to line the container you put it in (if you’re using, say, a Popcorn Factory jack-o-lantern bucket) with a plastic bag or some parchment paper.
So, yeah, look up a recipe just to check times, but enjoy this SPOOKY CARAMEL CORN RECIPE FROM A MYSTERIOUS STRANGER.
I will update if we make it soon.
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Neato! You could make jack-o-lantern popcorn balls if you color the caramel orange.
Or leave it white and shape them like skulls? 
Hard to resist a recipe from a stranger in a thrift store.
What is “lt. Kayo”?
Light Kayo?
Italian Kayo?
We don’t usually have the stuff so are not familiar with the variations.
@stolicat I believe that was meant to be “light Karo,” which is a brand of corn syrup.
@stolicat Kayo?
/image light karo syrup
Traditionally you bring the first three ingredients to a boil, then add the vanilla and baking soda. Then you pour over popcorn and bake. Baking the popcorn with the Carmel mixture will make it not so gooey.
https://www.karofoodservice.com/recipe/Classic-Caramel-Corn
This reminds me of the “best nut” poll a few days ago. I answered pecans because of my Georgia grandmother’s pecan pie.
Any recipe that calls for Karo syrup reminds me of her.
(She did not waste time with the light version.)