Our new thing for the day was a Dinner Party. We had 2 couples over and their children and is was a blast.
I have to say I am so glad we have our new play room. The kids enjoyed playing upstairs with Lego's and things and then we were able to put a movie on later and they all crowed around to watch the show. All the adults were able to eat and visit and it was so nice enjoying the evening together. It made me wonder why we don't have these more often. We normally invite one couple, but was so glad we had more, and I loved sitting around laughing at the craziness of life.
Our new thing for the day was a smaller dinner party. Next attempt is a large BBQ this summer. I can't wait!!
A journey of a stay at home mom to make the most of life by trying something new everyday for 365 days. The goal is simple, to life, give, love, and to laugh.
Saturday, March 27, 2010
Day 83 ~ Carmel Corn
My husband is the best popcorn maker in town. I don't mean the kind of popcorn you stick in the microwave, I mean the kind you put in a pan with oil cook, my friend comes over sometimes just for my hubby popcorn.
He really outdid himself this time, and we had something new. He made homemade Carmel corn. It was so good you couldn't stop eating it and my mouth waters thinking of it. Here is the recipe he followed but this is not for the weak stomach. I say this because it is impossible to eat less than a huge bowl full. It was DELICIOUS!!
Here is the link and the recipe:
http://allrecipes.com/Recipe/My-Amish-Friends-Caramel-Corn/Detail.aspx
My Amish Friend's Caramel Corn
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional) We skipped the peanuts
2 cups brown sugar
1/2 cup light corn syrup We used dark
1 teaspoon salt
1 cup margarine We used good old fashion butter!
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
He really outdid himself this time, and we had something new. He made homemade Carmel corn. It was so good you couldn't stop eating it and my mouth waters thinking of it. Here is the recipe he followed but this is not for the weak stomach. I say this because it is impossible to eat less than a huge bowl full. It was DELICIOUS!!
Here is the link and the recipe:
http://allrecipes.com/Recipe/My-Amish-Friends-Caramel-Corn/Detail.aspx
My Amish Friend's Caramel Corn
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional) We skipped the peanuts
2 cups brown sugar
1/2 cup light corn syrup We used dark
1 teaspoon salt
1 cup margarine We used good old fashion butter!
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
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