These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Sorghum Caramel Corn

From Miami County Locally Grown

<p>The ultimate combination of salty, sweet and crunchy. This recipe makes quite a bit, but is so easy!! My mom grew up making caramel corn for her family regularly, and we’ve been playing with our favorite family recipes, using sorghum in place of things like corn syrup, maple syrup, honey, and some of the white or brown sugar, with delicious results! Warning: this caramel corn is seriously addicting!</p>
Source: The Port Huron (MI) Herald newspaper (Entered by Lee Ruff)
Serves: Makes 7 1/2 quarts of caramel corn

2 cups brown sugar
1 cup butter
1/2 cup sorghum syrup
1 tsp salt
1 tsp soda
7 1/2 quarts popped corn

Step by Step Instructions
  1. Melt the butter in a saucepan.
  2. Add sugar, sorghum, and salt (do not salt popcorn if you use microwave popcorn - it will be salty enough!) and bring to a boil. Boil 5 minutes, stirring constantly.
  3. Remove from heat. Add 1 tsp baking soda. Stir til dissolved and mixed.
  4. In a large stock pot, or two large mixing bowls, pour the hot sorghum mixture over the popped corn, and stir til evenly covered.
  5. Lay out on two 10x15" pans or cookie sheets, and bake in a 200 degree oven for one hour, stirring every 15 minutes to ensure that irresistible crunchiness!