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When I make a big batch of caramel corn, I cook the syrup in a large nonstick kettle. I add the popped corn to the syrup and stir with a plastic spoon until well coated. I pour the mixture into a buttered pan to cool. The popcorn absorbs the syrup and the kettle comes out almost clean. It saves time and syrup. —Christine Janda, Wilber, Nebraska
When you’re baking big batches of homemade biscuits for a family reunion or fund-raising…
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To keep from dirtying so many cookie sheets when you’re baking several batches of cookies, try…
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