So, have you been on the lookout for an incredibly good caramel popcorn recipe? This one is gonna knock you over…

No…really. These are that good. And if they were that good and a pain to make—it would still be worth the trouble. But the good news is that they are chewy and soft and have the best flavor I’ve ever tasted–for a popcorn ball–and they are fast and EASY. I’m serious.  I promise I wouldn’t make them otherwise. Are you ready?

Caramel Popcorn Balls

2 cups packed brown sugar

2 cups corn syrup

1 cup butter

2 tsp. salt

Large bowl of popcorn (about 6 quarts)

Heat brown sugar, corn syrup, butter and salt to simmering. Boil rapidly for 2 minutes.

Pour over popcorn and stir until all the popcorn is covered.

Allow to rest until cool enough to handle.

Cover hands with sandwich bags and form into balls. Cool completely. Wrap individually in plastic bags.

I always plan to give these away at the door to trick or treaters that I know–but it never happens. We usually don’t have any left! So I say…just eat them…

What are YOU passing out for Halloween treats tomorrow?

5.0 from 1 reviews

World's Best Caramel Popcorn Balls

 

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Ingredients

• 2 cups packed brown sugar
• 2 cups corn syrup
• 1 cup butter
• 2 tsp. salt
• Large bowl of popcorn (about 6-8 quarts)

Instructions

1. Heat brown sugar, corn syrup, butter and salt to simmering.
2. Boil rapidly for 2 minutes.
3. Pour over popcorn and stir until all the popcorn is covered.
4. Allow to rest until cool enough to handle.
5. Cover hands with sandwich bags and form into balls.
6. Cool completely.
7. Wrap individually in plastic bags.

3.5.3251

The weather is still fabulous here–in the high 60’s today. Hard to believe that it was snowing hard, a week and a half ago. The nice thing is that if you want to be outside, it’s crisp and wonderful. But if you need to work in the house, it feels great to throw the windows open and keep going. Perfect weather for sorting out the garage…or making pumpkin cookies…or molasses cookies…or popcorn balls. Yikes–luckily, it’s also perfect weather for taking long walks! Looks like I’m going to need them.

This is a great recipe that is just as easy to make in a large batch as it is to scale down. Any leftovers keep and reheat really well too.

Funeral Potatoes

15 lbs medium potatoes

3 small cans Cream of Chicken Soup

2 cubes butter

2 pints sour cream

3 cups shredded cheddar cheese

1 T. Onion flakes

2 tsp. chicken bouillon granules

2-3 cups Corn Flakes-moderately crushed

2 T. melted butter

Boil potatoes in salted water. Drain. Cut into cubes–I run them through a french fry cutter–it works great. Make sauce with the remaining ingredients–except corn flakes and 2 T butter. Pour sauce over potatoes in a large bowl and mix well. Transfer into greased roasting pan or two Pyrex 9 x 13 baking dishes. Put crushed corn flakes into a Ziploc bag with butter and mush the bag until the flakes look slightly damp. Sprinkle over potato mixture. Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans. Frightfully good!

What is your favorite pot luck food to bring to parties?

5.0 from 2 reviews

Funeral Potatoes

 

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Ingredients

• 15 lbs medium potatoes
• 3 small cans Cream of Chicken Soup
• 2 cubes butter
• 2 pints sour cream
• 3 cups shredded cheddar cheese
• 1 T. Onion flakes
• 2 tsp. chicken bouillon granules
• 2-3 cups Corn Flakes-moderately crushed
• 2 T. melted butter

Instructions

1. Boil potatoes in salted water. Drain.
2. Cut into cubes.
3. Make sauce with the remaining ingredients--except corn flakes and 2 T butter.
4. Pour sauce over potatoes in a large bowl and mix well.
5. Transfer into greased roasting pan or two Pyrex 9 x 13 baking dishes.
6. Put crushed corn flakes into a Ziploc bag with butter and mush the bag until the flakes look slightly damp.
7. Sprinkle over potato mixture.
8. Cover with foil until the last 15 minutes of baking.
9. Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans.

1.2.4