Susan Spess Shay

Still playing make believe.


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Cashew Caramel Corn–To Die For

Robyn Venable asked me to share my recipe for caramel corn, one of my favorite autumn things. I didn’t share it with anyone for a long time, because it was the only thing I could make better than anyone else.

Besides, it wasn’t MY recipe. It was a recipe given to me by a friend or two.

But I’ve changed it so much over the years, I think I can safely share it now without worrying that she’ll get mad at me. I hope so, anyway.

The trouble with the way I cook is that I use a specific pan for the popcorn and know how high it should go in the pan. When it gets that high, I stop popping corn. LOL.

I use a turkey roasting pan (the heavy kind) filled just less than half full. Since that doesn’t tell you much, the recipe calls for 8 cups of fresh popped corn.

1 1/2 C brown sugar
1 1/2 C cashews
12 T margarine
6 T light corn syrup
1/2 tsp baking soda
1/2 tsp vanilla

Bring brown sugar, margarine, corn syrup and cashews to a boil. When mixture boils, stop stirring. Cook for five minutes. Stir in soda and vanilla.

Pour over popcorn and put in 250 degree oven for an hour, stirring every 20 minutes.

Spread out on waxed paper to cool. Break up and eat. It’s really (REALLY!) good with coffee. 🙂

As I said, this really isn’t my recipe. (I’m always shocked at people who share a recipe as if it’s theirs. Does anyone really create a recipe from scratch?)

This recipe came from my friend Joy and my sweet friend/neighbor/Heavenly Citizen Suezan for sharing their recipes with me. I’ve enjoyed it for years, and now I’m sharing with you!

Yums!

Yums!

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Fall/Autumn/Best Time of the Year!

It’s here!

It isn’t a calendar or a clock that tells me. It’s the feeling when I go outside. It’s #2 son’s birthday and football and the fair.

It’s the color of leaves and the frost on the punkin.

What? you might ask, but I bet you already know.

It’s Fall. Autumn. Heaven Time. (Whatever you call it.) And I’m so excited! Its got me knitting and cleaning and loving life.

The best thing? Caramel Cashew Popcorn. D-E-L-I-C-I-O-U-S, buttery, sinfully wonderful goodness. I learned how to eat it (by the ton) and finally how to make it myself when I lived in Pryor Creek. Friend Joy Mobley shared the magical recipe 😀 and over the years I’ve tweaked it just a little.

It’s great with coffee for breakfast. Not exactly the breakfast of champions, but it DEEEELICIOUS! It’s good for lunch. Heck, it’s even good for dinner.

Think I’ll refill my coffee and have another kernel–or a bucketful!

Yums!

Yums!

Now, I’m wondering . . . what’s your favorite Autumn treat?