Cathie Hawkins McOrmond– From the Kitchens of Lanark County 2003
8 cups popped popcorn
1/4 cup butter
1/2 cup sugar
1 (4 servings) package fruit flavored Jell-O® mix
3 tablespoon light corn syrup
Preheat oven to 300 degrees F (150 degrees C). Grease a 1/4 sheet pan or two 8×12 inch baking dishes. Generously butter a heavy 2 quart saucepan.
Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.
In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn syrup and water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven and bake 5 minutes; stir, then bake 5 minutes more.
Turn popcorn out onto a large piece of foil. Let rest until cool enough to handle, then form into balls. Or let cool completely and break into clusters. Store in an airtight container, in a cool, dry place.
Come and visit the Lanark County Genealogical Society Facebook page– what’s there? Cool old photos–and lots of things interesting to read.
Information where you can buy all Linda Seccaspina’s books-You can also read Linda in Hometown News
Childhood memories is Sunday evenings when we would all watch The Wonderful World of Disney and eat popcorn. My favorite was my Grandmother’s soft caramel popcorn. I thought adding Chef Ben White’s Caramel Corn popcorn would be perfect to go along with our Drive-In story today.
Homemade Caramel Corn Recipe
* 9-10 cups of popcorn (approximately one 80g-90g bag of microwave popcorn)
* 125 mL (1/2 cup) butter or margarine
* 60 mL (1/4 cup) brown sugar
* 125 mL (1/2 cup) Butterscotch Fondue Mix
* 30 mL (2 Tbsp.) light corn syrup
1. Heat oven to 170°C/325°F.
2. Place popcorn in a large mixing bowl and set aside.
3. In a small saucepan melt butter, add remaining ingredients, and mix well.
4. Pour mixture over popcorn and toss gently to coat.
5. Spread out coated popcorn in a 12″ x 15″ pan, or our Stoneware Baking Sheet, and bake popcorn for approximately 10 minutes, stirring twice.
6. Cool popcorn on pan, continuing to stir until completely cool to separate popcorn and prevent sticking to the pan.
7. Serve popcorn immediately or store in an airtight container for up to 1 week.
Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.
Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,
“Dad, you fix peoples pipes, I fix up people’s tastebuds
Gluten Free -KFC Fried Chicken