For FHE (Family Home Evening) tonight, we learned about the brother of Jared with a flannel board story. Rafe insisted on putting the pieces where he wanted them, and Lydia had some great suggestions for what Mahonri Moriancomer could have used for lights in his boats (flashlight, candle, and lamp), but the highlight of the night was dessert.
Caramel popcorn is a favorite from Adam's childhood that we have recently started making a lot (probably more than necessary). The recipe comes from a ward cookbook from almost 25 years ago, which is kind of awesome. We especially like it because it's a recipe that the kids can be really involved in. Watching popcorn pop is always a hit, and when everything goes into the paper bag, they can help shake it. I thought I'd share in case anyone else wanted a fun, quick, yummy treat. We always burn our fingers and tongues trying to eat it right out of the bag instead of waiting for it to cool.
Microwave Caramel Corn
3 qt. popped corn (we have a stirring popper that we love - hardly any unpopped kernels!)
1 c. brown sugar
1/4 c. light corn syrup
1/2 tsp. baking soda
1 1/2 c. peanuts (optional)
1/2 c. butter
1/2 tsp. salt
Place popped corn and peanuts in a large brown paper bag. Combine brown sugar, butter, corn syrup, and salt in a 2 quart glass bowl. Microwave on HIGH for 3 to 4 minutes. Stir after each minute. Microwave 2 minutes more. Stir in baking soda. Pour syrup over popped corn and peanuts.in bag. Close bag and shake well. Microwave 1/2 minute more. Shake bag and pour popcorn into large roasting pan. Cool and stir to separate caramel corn kernels. Makes 3 quarts.
And, because I've had a lot of pictureless posts recently, and that's terrible, here are some shots from back in November.