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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
Nuts bought in bulk are economical but aren't always chopped. Instead of cutting the nuts by…
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To make deviled eggs to take to a potluck, I cut them the short way instead of the long way.…
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