CARAMEL CORN, OLD DUTCH STYLE
- 1 Bag of Old Dutch Puffcorn
- 1 Cup of Butter (Not Margarine)
- 1 1/4 Cups of Brown Sugar
- 2/3 Cup of Light Corn Syrup
- 1 Teaspoon of Baking Soda
- Preheat oven to 250°F.
Combine butter, brown sugar, and light corn syrup in a 2 quart sauce pan.
Cook on medium heat until mixture has melted.
Once mixture has melted add the baking soda. (Note: This will cause the mixture to foam)
In a large roaster pan pour Old Dutch Puffcorn and pour caramel mixture over the Old Dutch Puffcorn and stir until mixed.
Place in oven for 45 minutes, stirring at least every 10-15 minutes.
Remove from oven, pour on wax paper and break apart.
Let cool and ENJOY!
For a scrumptious addition to this already delicious recipe, drizzle melted chocolate over the mixture after you remove it from the oven!
KEY LIME PIE
For this you’ll need:
- 1 6 oz. graham cracker pie crust
- 3 eggs, separated
- 1 14 oz. can sweetened condensed milk
- 1 tsp. grated lime peel
- 1/3 cup lime juice
- Whipped topping
- A few drops green food coloring, optional
In a large bowl, beat egg whites until stiff peaks form, and set aside. In a small bowl, beat egg yolks. Mix in sweetened condensed milk. Gradually add lime peel and juice. Stir to combine well. Fold mixture into egg whites; add food coloring. Pour into crust. Freeze 3 hours. Let stand 15 minutes at room temperature before serving. Serve with whipped topping.