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Here’s what you need: A Large Baking Pan (I used a 9 1/2″ x 15″ Baking Pan) A Brown Paper Lunch Sack 4 Quarts of Air Popped Popcorn (1/2 Cup of Popcorn Kernels) 1/2 Cup (1 Stick) Butter 1/2 Cup Karo Corn Syrup 1 Cup Sugar 1/2 Teaspoon Salt 1/2 Teaspoon Vanilla lemonpeony.com
Contributed by Tess Chaffin
Here's the recipe, in case you're feeling adventurous. 3 Tablespoons Olive Oil 1 Cup Green Pepper, Chopped 1 Cup Celery, Chopped ½ Cup Parsley, Chopped 1 Medium Onion, Chopped 6 Cups Chicken Broth ½ Cup Tomato Sauce ¼ teaspoon Tarragon 4 Cups Popped Tender Pop Hulless Popcorn plus 1 handful (unsalted) Kosher Salt and Pepper to taste Freshly Grated Parmesan Cheese Tabasco Pepper Sauce (optional) Cook all vegetables in olive oil until tender. Add chicken broth, tomato sauce, and tarragon. Bring to a boil. Reduce heat to simmer and add popcorn plus salt and pepper to taste. Cook about 40 minutes to 1 hour. For a smooth consistency soup, run soup through a blender or food processor before serving.
Contributed by Tori Griffin