The Times - Serving Waitsburg, Dayton and the Touchet Valley

I'm a popcorn addict; once I start, it's hard for me to stop. So that is why the large bag of Chicka-Pop popcorn from Costco is not allowed in the house (for awhile). This recipe called out to me, but I won't make it until I have a gathering of some sort.

Speaking of recipes, Reader Wendy mentioned to me how delicious the Zucchini Sausage Soup was and how often she makes it and often freezes it. Truth be told, I had forgotten it, but if you would like it again, I can send it to you. If anything else comes to mind, like the Lemon Refrigerator Cake or the Baked Bean dish, let me know. I have saved them all in Word so they are easy to resource. Not like my drawer stacked full of recipes.

I also will share how I make a sweet and salty popcorn that has less calories and is not so sweet, much like Kettle Corn. I have a Stir Crazy Popcorn Popper that makes a lot of popcorn so when I am coating it, I split it into two containers.

INGREDIENTS:

16 c. popped popcorn

2 sticks butter 91 cup)

½ c. light corn syrup

10 oz bag mini marshmallows

DIRECTIONS:

In a saucepan, mix the butter, sugar and corn syrup and heat over medium heat, stirring until melted and combined well. Bring the mixture to a boil and boil for about two minutes.** Remove mixture from heat. Add marshmallows to the popcorn and give a couple quick stirs to mix in.

Immediately pour the hot caramel over the popcorn and marshmallows and then mix it all together. The marshmallows will melt very quickly and this will result in a very creamy caramel coating for your popcorn. As with all caramel popcorn, it tastes so much better when it is warm and gooey.

**With some caramel recipes, you have to be very exact with the temperature of the caramel but I think this recipe is more forgiving because the caramel will be combining with the marshmallows and that gives it the perfect consistency. I did check the temperature and it was 246 degrees, if you are more comfortable using a candy thermometer. (These are notes from the posted recipe. I believe that would be a soft ball stage.)

MY NOTES:

I like peanuts with my popcorn, but one could add anything, perhaps Chex cereal?

Here is what I do for a yummy not-too-sweet coating. I mix half butter, half honey and microwave it so they mix together, then pour over the popcorn (using a large spoon) and salt it. One is supposed to put it in a 350 degree oven for five minutes, stirring until it is no longer sticky, but I NEVER do. How much of each, you ask? I don't like a lot of coating so best guess is, ¼ stick of butter and add about that much honey. Make according to your taste. It makes the popcorn slightly sweet. I like it a bit salty, and I always eat a large bowl full.

How do you like your popcorn?

ENJOY