Merry Christmas to you all! Thank you so very much for all of your visits over this past year. It certainly has been a year for the record books! Whatever you are up to today, be you on your own or in a small gathering of family such as we are doing here, may your day be blessed with the spirit of Peace and filled with joy. May you get to eat something which fills your belly with contentment and pleasure.
I am looking forward to sharing another year of good food and recipes with you in the coming days. In the meantime, be blessed and have a wonderful day!
🎄 Marie 🎄
I thought it would be fun to share with you this morning some of my tastier ideas of things to serve for breakfast on Christmas morning. In all likelihood you already have something planned, but there is a chance that some of you are still trying to make up your minds.
Here are some of my favourite breakfast ideas. My family and friends always loved these options and whether you are only a few or a group of many, all will go down a real treat! With a cup of something hot and a glass of cold juice and some fruit, let the merriment begin!
One thing I used to cook regularly for the family I worked for when I worked at Brenchley Manor was roasted Prime Rib. They really enjoyed having it when they were celebrating and it was often on the menu when they had family coming down from London for the weekend.
I developed a technique for cooking Prime Rib that turned out perfectly every time. There is something for everyone in a properly cooked Prime Rib Roast.
You get beautiful ends that are somewhat well done for the person who can't stand pink in their meat. You also get beautifully cooked, medium to medium rare slices for the person who prefers their meat done that way.
With it being the holidays/Christmas many people choose to have a Prime rib for their celebratory dinner rather than a turkey. Prime Rib is my favourite cut when it comes to roast beef, but it can be really pricey. The cost of it means that you want to be able to cook it to perfection without ruining it.
A full rack can be quite large. I usually plan on one rib per two people, which is perfectly ample and if you have smaller eaters, you can even plan on three people per rib. I usually buy a two rib roast. However if you want to err on the side of generosity, plan on two people per rib and buy accordingly
One thing which is really nice about Prime Rib is that it is well marbelised with fat, which usually gives you a nice and tender roast.
As with any roast that you are dry roasting you will want to bring it to room temperature before you begin. Never roast a piece of meat directly from the refrigerator.
Cooking from room temperature means that your roast will cook more evenly through. It also results in a shorter cooking time, which means that your roast maintains more of its moisture during cooking, which results in a juicier finish.
Chilled meat needs to spend more time exposed to the heat. This can cause the outer parts of the roast to overcook, which is a huge no/no!
My technique involves rubbing a delicious mixture of maple and mustard into a very well seasoned piece of meat. Don't be afraid to use a generous amount of salt when you are roasting your meat. As it cooks the fat from the meat will largely wash a lot of the salt away.
Salt means flavour. So do be generous. Be generous with the pepper as well. Trust me on this. If you like you can stab down into the roast at intervals and add slivers of garlic, but it really isn't necessary.
You will find your roast to be perfect with just the liquid massage and the seasoning. The fact is this salt and pepper are not going to penetrate your roast. They will merely give you a tasty coating for your finished meat.
Don't be repeatedly stabbing your roast after you start to cook it. this will cause those delicious juices to escape and your plan here is to keep them in the meat. You can stick a meat thermometer into it near the end of the cook time to check the internal temperature, but no more than that.
If I have a boneless roast I will often roast it on a trivet of raw vegetables. Carrots, celery, onions. This helps to keep the meat above the fat in the pan and also helps to flavour the juices for the gravy.
I never cook a Prime Rib beyond medium rare. Because they are usually large cuts of beef, cooking it beyond medium rare will result in a less than tender finish. I suggest if you don't like medium rare meat, you choose a Bottom round or Sirloin Roast. It will be a lot cheaper as well.
This method of cooking works well with any roast you want to dry roast. I have used it on rump and sirloin roasts many times to perfection.
It is really important to let your meat rest for a period of time after it is finished roasting. Take it out of the oven and loosely tent it with some aluminium foil. Leave it to rest while you finish up making a gravy.
Carving your roast before it has properly rested means that your roast will lose a lot of its flavourful juices. You want it to sit and as it rests, re-absorb some of that juicy flavour. About 30 minutes does the job wonderfully.
When you roast a piece of meat in a hot oven, that causes many of the juices to move to the outer edges of the meat, basting it. The meat also contracts in the heat of the oven causing it to force the juices out to the outer edges.
Slicing into the meat right away causes all of those flavour filled juices to escape and spill out onto your cutting board. You really don't want to lose them.
Perfectly Cooked Roast Beef
Yield: Variable
This is more of a technique than it is a recipe. There is a lot more to cooking a roast than just banging into an oven. Whilst it is also very simple to cook, there is a proper way to do it and helps and tips that can produce the perfect roast every time. (if you follow them!) First of all, allow approximately 350g or 12 ounces of meat per portion.
Ingredients
- 8 to 10 pound wing, rib or strip loin roast of beef
- 2 TBS prepared English Mustard
- 1 TBS maple syrup
- 4 TBS water
- sea salt and freshly ground black pepper
- 1 TBS of beef dripping
Instructions
- I think it's best to cook meat always from room temperature so plan ahead and take your meat out of the refrigerator at least 30 minutes before you plan on cooking it. Pre-heat your oven to 250*C/480*F.
- Mix together the water, mustard and maple syrup. Massage this mixture into the meat on all sides. This concoction will help to flavour and colour your meat. (Trust me here.) After you have massaged most of it in, or as much as you can, season your meat liberally all over with the salt and pepper. The fat will largely wash off a large portion of it so more is better. Always season just prior to cooking it as well, to prevent the salt from drawing out the blood and juices.
- Heat a heavy based roasting tray over high heat with the dripping inside. (If you have no dripping a knob of butter will do.) Once the fat is hot, lower the beef into it to commence the browning process, lightly browning it on all sides.
- Lower the oven temperature to 220*C/425*F. Roast the beef in it for 20 to 25 minutes. Remove from the oven and baste with the pan juices. Lower the temperature to 180*C/350*F. Return the beef to the oven and roast for a further 15 minutes per pound of beef, plys an extra 15 minutes. The end result will be a perfectly cooked joint, pink in the middle without being overdone.
- Once the meat is cooked allow a further 30 minutes resting time in a turned off oven or a warm place.
- This resting time is very important. This helps the juices and the temperature of your meat to stabilize and relax, which helps to make the meat much more succulent and easier to carve. When you cut into hot meat alot of the delicious juices escape, and we really don't want that.
- I often roast my meat on a bed of root vegetables . . . chunky carrots, parsnips, onions. This helps to raise the meat above the fat in the roasting tin and prevents it from frying instead of roasting, not to mention it gives a lovely flaour to the juices and the gravy!
- To make a delicious gravy, add some liquid to the pan, once the meat has been removed and set aside to warm. (leave the vegetables in the pan) Your liquid can be some beef stock, or even a bit of red wine. It's your choice. Cook and stir, scraping up from the bottom to get all your brown bits etc. Strain this into a saucepan, removing all the solids. Skim any fat off of the top.
- I then shake some flour together with some water in a jar until it's smooth and I strain this back into the pan juices in the saucepan. I then cook it over medium heat, stirring constantly until it thickens. Leave to cook over low heat for at least five minutes. Season to taste with salt and pepper. Place in a gravy boat and pass with the meat.
This method of roasting beef can be used for any kind of beef roast. Here is an example of me having used it for a bottom round roast. (As well as in the recipe illustration, where you can see it sliced.)
Now that you have your roast done to perfection you may want to think about some tasty side dishes. Myself, I love a nice salad, some fluffy mashed potatoes and a bowl of horseradish sauce.
I did a post several years ago called Potatoes 101. In it I shared how to cook one of my favourite vegetables several ways, including mashed, roasted, boiled, Dauphinoise, chipped etc.
You can access that post by clicking HERE.
We also enjoy Yorkshire Puddings with our roast beef. Crisp and light with perfect little pockets for holding all of that delicious gravy.
These turn out perfect every time and we love them. You can find that recipe HERE. It is my late Father In Law's recipe. He was an army cook and they are excellent.
Other than that some delicious vegetables which we enjoy with Roast Beef are Carrots, Brussels Sprouts, Green Beans, Aspagarus, etc. I also love mashed or boiled turnips.
You don't really need dinner rolls as you have the Yorkshire Puddings, but my Old Fashioned Pull Apart Rolls are awfully nice. Just saying.
Above all have fun and don't stress overly much about it. Just enjoy and look forward to being able to feed your family a fabulously tasty dinner at the end of it all.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Last week I was in WalMart (never thought I would say that). They had bags of bite sized chocolate candies on offer, 3 for some some odd price that sounded good.
I remember thinking to myself, "those might come in handy for baking or something over the holidays."
So I picked up three assorted bags. A bag of Caramilk Squares. A bag of Turtles Minis. A bag of Big Turk Mini's. I like all three, although they are not things I generally eat very often. I remember also thinking that a mini is not as bad as eating a whole.
Then on Sunday I went into Tim Hortons to take Eileen's Tim his Birthday Card. I picked up a coffee for my Sister while I was in there and a gingerale for myself. As I was standing in line waiting, I was looking in their baking case. As you do . . .
I often find that I can get inspired cooking-wise simply by looking at things. My mind starts to turning and before you know it I have plans forumulating. I looked at their strawberry danish and thought to myself how good they looked.
Then I looked at their Bavarian Cream Donuts and thought to myself about how I have been going to try making some of those at home for a while now, but haven't. And I contemplated buying four while I was there for dessert after supper.
But then I thought twice about it. Scratch that idea. They are so expensive and I don't know about you, but I never think they live up to my expectations of them.
And then I was looking at their cookies (it was a long line up and wait.) I remember thinking how expensive they were for a cookie. They had all kinds. Chocolate Chip, Oatmeal . . . Stuffed Sugar Cookies. Wait! STUFFED SUGAR COOKIES??? 😲😲😲
The wheels in my head started turning. I have stuffed cookied with things before, mostly chocolate chip cookies with bits and bobs. But I have never stuffed a sugar cookie.
I remembered those chocolate minis I had purchased at Walmart. How good would those be stuffed into a sugar cookie? How good indeed! I immediately set a goal for myself to make some.
And what better time of year to make an outrageous cookie than at Christmas time. We have all had enough disappointments this year. Let us spend the next couple of days indulging our taste fantasies somewhat.
I love sugar cookies. I like them crisp edged and a bit chewy in the centres. Stuffing them with chocolate minis just has to be outrageously delicious!
And so today that is what I did. I took my favourite sugar cookie recipe and stuffed them with chocolate minis. This is my favourite sugar cookie for a few reasons.
One there is no faffing about involved in making them. You make the dough. You roll it into balls. ou roll thw balls in sugar and you bake. Easy peasy.
I love how they always bake up with perfectly crisp edges. I love how they always bake up with slightly chewy centres. I love the sugar crust that coats the outsides.
How much more would I love them filled with something sweet and chocolatey??? Or chocolate, caramel and pecans, like turtles. How much more . . .
OH MY WORD!! Sorry for shouting. I can't help myself. This is one of the cookies I stuffed with a turtle mini. You just know it has to be good.
Outrageously, decadently, addictively good. You get that first rush from the crisp sugar edge . . .
And then as you move towards the middle you get the hit of chocolate . . . milk chocolate. Oh my, then there is that sticky caramel . . . and the pecans.
This is one monster of a cookie. Incredibly edibly deliciously moreish!
Just look at that. Why do I do this to myself. I'm a diabetic and I can't be eating things like this. That doesn't mean that I can't bake them for other people though.
I get a great deal of pleasure out of baking things like this for other people. In England I used to gift the excess to my next door neighbour Maxine an her son Cory, or Ariana.
Here I have Dancing Dan the Man, and my sister. Dad shouldn't eat this stuff either. Then there are Eileen and Tim who will be coming over on Boxing day . . . this is the perfect treat for that occasion.
And it is Christmas after all. There is the man in the red suit who is coming to visit all and sundry on Christmas Eve. Covid or no covid. He deserves a treat, and a special one at that!
These would make excellent additions to any cookie tray. They may not look like much, but you know what they say about judging a book by its cover. Never do that or you will oftimes miss out on something really special.
I would think any chocolate mini would be fabulous stuffed into one of these. Rolo's, KitKats, Milk Duds, Andes Mints, etc. Just pick your favourite chocolate and fly with it! I would love to hear what you come up with!
Stuffed Sugar Cookies
Yield: Makes about 3 dozen
prep time: 10 Mincook time: 11 Mintotal time: 21 Min
This is what happens when your brain goes into overdrive after being inspired by something you see at Tim Hortons.
Ingredients
- 3/4 cup (180g) butter, softened
- 3.4 cup (150g) granulated sugar (plus more for rolling)
- 1/2 cup (100g) soft light brown sugar, packed
- 1/4 cup (60ml) light cornsyrup
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 medium free range egg
- 2 1/2 cups (310g) all purpose flour
- a variety of bite sized chocolate candies
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a few large baking sheets with baking paper. Set aside.
- Put some granulated sugar for rolling into a bowl. Set aside.
- Cream together the butter, both sugars, the corn syrup, soda, baking powder and salt in a bowl until light and fluffy and everything is well mixed together. Beat in the egg.
- Gradually beat in the flour until well incorporated. Taking tablespoons of dough, wrap it around each chocolate candy to completely enclose the chocolate. Roll in the bowl of sugar and place onto the baking sheet, leaving two to three inches in between each.
- Bake for 11 minutes, until just golden and set. Leave to cool on the baking sheets for abou 5 minutes before removing to a wire rack to finish cooling completely.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
This is a recipe for whipped shortbreads that I got from my good friend Leona, many years ago. Leona and I met at Bingo one night not too long after I had moved to London, Ontario. She just happened to be sitting next to me and had not long since moved there herself.
It was a happy co-incidence that we met that night. We had both gone on our own just to get out of the house and had sat at the same table. We got to talking as you do. I found out she was from New Brunswick, and I was from Nova Scotia.
The gal sitting across from us just happened to be from Nova Scotia too. She also happened to live on my street. Her name was Debbie. We are all still friends.
I was heavily pregnant for my son Douglas at that point. I remember Debbie saying to me that when I went into labor, for my husband to bring the other three kids down to hers to watch until my sister could get there. (She lived in Windsor at the time.)
This turned out to be very fortuitious as the very next night at supper time, I went into labour! Talk about a happy co-incidence or what! Anyways, the three of us became fast friends and are friends to this day.
Leona was a great cook. I learned a lot from her and she was always happy to share her recipes with me. This was her recipe for Whipped Shortbreads.
I had never heard of Whipped Shortbreads before. They are so very easy to make. They are as simple to make as whipping three ingredients together in a bowl and then dropping them onto a baking sheet.
I make them every year. You will see fancier ones, and ones calling for all sorts, such as cornstarch and vanilla and salt. You don't need any of that stuff.
These always turn out perfectly with no faffing about or trouble. Easy peasy lemon squeasy as they say.
I always use salted butter, which eleviates the need to use salt in the recipe. I also like to sift the icing sugar first. This helps to prevent lumps.
I always just drop them onto the baking sheet with a spoon, which gives them a craggy surface. My sister likes to chill the dough overnight.
The next day she scoops them out with a cookie scoop. She places them onto the baking sheet and then flattens them slightly.
Today the recipe was doubled. Half of the cookies she flattened slightly with the bottom of a drinking glass, the other half were flattened slightly with a fork.
Some were decorated with bits of candied cherries. Red and green. You have to have a bit of red and green for Christmas don't you!
She sprinkled Christmas sprinkles on some as well. Then she left some of them plain for Dan who doesn't really like decorations on anything.
He's a simple man with simple tastes. Me, I like a bit of bling for the holidays!
Don't you love this little cut glass tray we put them on to serve? My sister collects old bits and oddments of serving ware and china which she sells.
This is one of them. You can find her page on IG. Its @lostloveliesfound. She has some really nice things and not all of it is listed on IG yet. I love using it for props.
Of couse I am very careful not to break it. "You break it you buy!" As Lane's mother on Gilmore Girls would say!
I don't want to break anything, but I would not mind buying a few things! I love her collection!
I love being here with my Sister. I have been here over a month now. We get along really well. We always have done. We have a lot in common, besides being sisters.
We both love to do art and crafts. She used to love to cook and bake, not so much anymore. But she does love to do fermenting and makes her own Kombucha and Kefir. She also makes her own Kraut.
The last batch she made was Salsa Kraut. I hope to get her making some on here for us. Its really good! She also sprouts and makes raw goodies. Like Grawnola and the scrummiest date squares. None of them cooked.
She also has a dehydrator she uses, and she does some cannibis cooking. Makes her own tinctures, etc. I have not tried any of that stuff. But my dad likes her cookies. He says he sleeps really well.
I have to laugh at that because when we were teenagers, he was very much opposed to the use of such things. Mind you it was illegal back then, but is quite legal now!
Back to these cookies. Whipped Shortbreads. We like to bake them until they are golden brown on the bottom and just around the edges. That is shortbread perfection.
These have the perfect texture. They are short and buttery. They melt in your mouth. That is everything a good shortbread should be.
You would expect nothing less from one of Leona's recipes. I have shared them on here before. You might like Leona's Peanut Butter Balls. They have been a favourite in my home for over 40 years now! I will probably be making some this week.
In the meantime, enjoy these lush and rich crisp Whipped Shortbreads. Prepare to fall in love.
Whipped Shortbreads
Yield: Makes about 2 dozen
prep time: 10 Mincook time: 17 Mintotal time: 27 Min
All the yumminess of shortbread cookies without any of the hassle of having to roll them out, etc. Three ingredients and easy peasy lemon squeasy!
Ingredients
- 240g of butter (1 cup) room temperature
- 210g of plain flour (1 1/2 cups)
- 70g icing sugar (1/2 cup)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with baking parchment. Set aside.
- Place all of the ingredients into a large bowl and beat with an electric mixer for 10 minutes until light and fluffy. Drop by the teaspoon onto the baking sheets. (Leave about 2 inches of space in between each to allow for spreading.) Sprinkle the tops with a varieity or sprinkles or coloured sugars, or chopped green and red cherries.
- Bake for about 17 minutes until the bottoms are coloured light brown. Allow to cool on the baking sheets. Store in an airtight container.
notes:
My sister doubled the recipe, chilled the dough overnight and then scooped out with a cookie scoop. She flattened half of them slightly with the bottom of a glass and decorated with a piece of candied cherry. The other half she flattened slightly with a fork, sprinkling half with sprinkles and leaving half plain for Dan.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
One thing which we always loved making at Christmas was Caramel Corn and Poppykock. My sister makes the best Poppykock and Caramel Corn. She always sent my father a bag every year.
I have always enjoyed it also, however I don't enjoy the husks and kernels of the popcorn. Especially now that my teeth are getting older.
When my children were growing up we had a hot air corn popper. Popcorn was on the menu for evening television viewing quite often, especially at the weekend. I do love popcorn myself.
But again, my older teeth and my diverticulitis do not enjoy and are not compatible with the husbs, hulls and unpopped kernels.
One way of getting around that are these popcorn twists. Mais Elclate. This snack is one thing I always missed when I was in the UK. Its all the joy of popcorn without any of the angst.
There is not a husk or a hull or a kernel in sight. Just delicious popcorn flavour and fluff that melts in your mouth.
I picked up a bag at the WalMart the other day for nostalgia's sake and noticed that there was a recipe for caramel corn on the back of the bag. Caramel corn using popcorn twists! Count me in!
I had to try it. I could not resist. It doesn't use a lot of fancy ingredients either. Just the twists, butter, corn syrup and brown sugar. And a bit of baking soda.
Its very easy to make as well. You just have to dump the twists into a nice deep roaster. I sprayed it first with some canola oil spray so that it wouldn't stick.
It was really hard not to be tempted to eat some of the twists, but I was a good girl. I resisted temptation.
You need to create a nice caramel syrup first. This is very simple to do. You melt some butter, brown sugar and corn syrup together in a saucepan.
You can stir it as it is melting. That is perfectly acceptable. Its after the sugar has melted and it starts to rumble/boil that you need to stop stirring it You run the risk of the sugar syrup forming crystals if you stir it after that.
You let it boil for two minutes without stirring and then you add some magic. A teaspoon of baking soda.
Make sure you have melted/boiled the syrup in a large saucepan. When you add the baking soda it will foam up and double in size! Trust me on this. Once its foamed up, just let it sit and settle down for a minute or so and then pour it over the popcorn twists in the roasting pan.
Give it all a good stir to coat the popcorn twists. That is it. Now you just bake it in a slow oven.You need to give it a good stir every ten minutes or so.
I cooked it for fifteen minutes, stirred it, and then cooked it for a further 30 minutes stirring it every ten minutes. At the end of that time you pour it onto a sheet of wax or parchment paper and let it cool until you can safely handle it.
Once it is cool enough to handle, you can break it into pieces. I have to say, this is very, very, VERY good!
It is incredibly moreish in fact. My father is really going to love this stuff. I have frozen it in a double bag, but I kept out a small bag for him to enjoy this week.
Although he is a diabetic he is pretty good at policing himself. He doesn't like it when he gets neuropathy in his feet.
It keeps him awake at night if his feet are bothering him, so he will not scarf the whole bag down in one go. He will probably savour it all week.
I can totally empathise with him. I hate it if my feet burn and tingle as well. Occasionally I can tell if I have overdone things as I will get neuropathy as well. Not a nice feeling.
We have had a really busy day today. We did something that I never do, and that is to go to the shops on the last Saturday before Christmas. The shops are always crazy crazy crazy.
We went only to WalMart and to Sobeys. It was a getting a bit nuts by the time we were done. Not a lot of room for social distancing and stuff, and I did see a few people without masks. Crazy.
I hate it when people don't follow the rules. I am a real rule follower myself. If the marks on the floor say to go in on direction and stay six feet apart, I do. I wear my mask and wash and sanititize my hands.
I want this to be over soon as soon as soon. That won't happen if we are all disobedient. This is not a cold, this virus. This is a killer and I can't believe that some people are so ignorant as to think it is anything else.
Governments would not ruin their economies over a hoax. It just would not happen. People don't die by the thousands if this is a hoax. I fear our lives will never ever be quite the same again. I think this is going to be with us for a very long time.
But if we do as we are asked, and have the vaccine, then perhaps we can learn to live with it and the deaths will stop. Please, please everyone, just do as we are asked. Its only one Christmas. One Christmas sacrificed so that we can all enjoy many more in the future.
Is it worth killing people who are extremely vulnerable just so you can drink and party with your friends??? I think not.
Anyways, off my soap box now. Just be kind to others. The best kindness/gift you can do/give this year is to follow the advice of the WHO. Please.
Back to the caramel corn. This is utterly and positively addictive. Sweet and crisp. Light as air. Puffed and crunchy.
I can only think about how good it might be if you added some salted nuts when you are baking it. Maybe a cup or two of mixed salted nuts, or even just peanuts and pecans.
Oh my, but that would be some tasty. I am sorry if you are in the UK you won't be able to make this unless you are really inventive and figure out something that you can use instead of the popcorn twists.
I actually think it would work well with Quavers or NikNaks, except that Quavers are cheese flavoured. But any kind of popped and puffy corn snack would work well I think.
In any case, I hope you will be tempted to try to make this. Its really deliciously addictively moreish!!
Old Dutch Caramel Corn
Yield: Makes about 6 cups
prep time: 10 Mincook time: 45 Mintotal time: 55 Min
A new recipe for a huskless caramel corn that I got off a bag of Old Dutch Popcorn Twists. Quick, easy and really delicious!No hulls, no hard kernels and melts in the mouth
Ingredients
- 6 to 8 cups (175g bag) of popcorn twists
- 1/2 pound (227g) butter (Don't use margarine)
- 1 cup (200g) soft light brown sugar, packed
- 1/2 cup (120ml) light corn syrup
- 1 tsp baking soda
Instructions
- Preheat the oven to 250*F/120*C/ gas mark 2.
- Place the contents of the bag of popcorn twists into a large roaster pan.
- Place the butter, sugar and corn syrup into a large saucepan (at least 2 litres/2 quarts). Allow the butter to melt, stirring everything together, and then bring to a low boil. Boil for two minutes without stirring. Add the baking soda. The mixture will foam up and double in size.
- Allow to sit for a minute and then pour it over the popcorn twists, stirring everything together to coat the popcorn.
- Roast in the preheated oven for 45 minutes, stirring every ten minutes.
- Remove from the oven, pour onto a sheet of waxed paper and allow to cool. Break apart and enjoy.
- Store in an airtight bag or container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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