8 cups popped corn*
4 tablespoons (½ stick) salted butter
½ cup light brown sugar
¼ teaspoon salt
2 tablespoons light Karo syrup
¼ teaspoon baking soda
Preheat oven to 200 degrees. Place popcorn in a large mixing bowl; set aside. In a medium saucepan, combine the butter, sugar, salt and Karo syrup. Cook for 5 minutes over medium-low heat, stirring constantly. Remove from heat and add the baking soda. Stir until foamy, then pour mixture over popcorn, mixing well. Spread popcorn mixture onto a large cookie sheet (with sides). Bake for 1 hour, stirring every 20 minutes. Makes 4 to 6 servings. Recipe may be doubled.*Kitchen Ade note: 4 tablespoons unpopped popcorn will make 8 cups popped corn.
Spirals and intricate designs can be achieved by swirling batter as it falls from a funnel over hot oil. The amount of batter dropped from the funnel is controlled with your finger held over the funnel’s bottom.
Vegetable oil for deep-frying
1 large egg
2/3 cup milk, plus more if needed
1 1/3 cup sifted flour
2 tablespoons granulated sugar
¼ teaspoon salt
¾ teaspoon baking powder
1 teaspoon baking soda
Confectioners’ sugar or cinnamon sugar (recipe follows)
Pour oil to a depth of 1½ inches in a Dutch oven or electric skillet; preheat to 375 degrees. Sift flour, sugar, salt, baking powder and soda in a medium bowl. In a separate bowl beat egg and milk with a rotary beater. Add egg mixture to flour mixture, beating until smooth, again using the rotary beater. (The batter should be fairly thick, but not so thick that it won’t flow through a funnel. If the batter is too thick, add more milk – too thin, mix in more flour, a little at a time.) Holding a finger over the opening of a funnel, pour about 1/3 of the batter into the funnel. With the funnel held over the hot oil, remove your finger from the opening of the funnel and allow the batter to flow out, swirling the batter from the center out. Fry until golden brown on both sides, then remove cake with a large spatula, draining onto paper towels, or brown paper. Repeat with remaining batter. Serve warm, lightly dusted with confectioners’ or cinnamon sugar. Makes about 4 servings, depending on the size of the cakes.
¼ cup (4 tablespoons) granulated sugar
1 teaspoon ground cinnamon
Mix sugar and cinnamon to blend, using as desired.