Popcorn ~

Caramel Popcorn ~
1 tablespoon vegetable oil
1 cup unpopped popcorn
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 tablespoon baking soda

In a 4 quart saucepan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1 cup of popping corn.
Keep pan moving constantly. When corn stops popping, remove from heat.
Place popped corn in oven to keep warm.
Repeat until all corn has been popped.
Preheat oven to 200 F
Boil sugar, butter, syrup, and salt for 5 minutes.
Remove from heat, add baking soda. Stir well.
Pour over popped corn. Spread onto cookie sheets and place in oven for 1 hour.
Stir every 15 min. Remove from oven and let cool, breaking apart the popcorn as it cools.
Store in air tight containers.




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Can You Eat Ornamental Indian Corn?

The hard, multicolored ears of corn that decorate tabletops and front doors around this time of year are, in theory, edible. If you cooked ornamental corn and ate it right off the cob, it would taste pretty bland, but it wouldn’t hurt you, according to Edith Munro, communications manager for the Iowa Corn Growers Association.

But isnt it just lovely for fall decorations ?