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When I’m making caramel corn or popcorn balls, I pour the popped corn into one big bowl. After shaking it a bit, the unpopped kernels drop to the bottom. Then I transfer the fluffy corn to another big bowl and proceed with the recipe. That way, there are no unpopped kernels in my treats. —Corrine Lance, Gold Bar, Washington
Field editor Shirley Glaab of Hattiesburg, Mississippi likes to serve her Pecan Corn Muffins…
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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…
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