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This is a short post just to give you a look at what else you can do with your WFO.
Here is the recipe http://www.kingarthurflour.com/recip...el-corn-recipe
I have done this in my oven with a temperature from 230 -280 F and it worked great. The picture is this recipe doubled ...trust me it won't last long.
I stuck to the recipe for the most part but did add salt to the popped corn and added the peanuts (a must for me).
One thing to add. After you pop your corn shake your bowl and get all the clinkers to drop to the bottom then transfer to another bowl and leave the clinkers behind. I recommend you still use caution when chewing in case a clinker get's through.
Just to let you know how good this is I did fire my oven just for the Caramel Corn...no bread...no pizza...just the corn.
Enjoy
Here is the recipe http://www.kingarthurflour.com/recip...el-corn-recipe
I have done this in my oven with a temperature from 230 -280 F and it worked great. The picture is this recipe doubled ...trust me it won't last long.
I stuck to the recipe for the most part but did add salt to the popped corn and added the peanuts (a must for me).
One thing to add. After you pop your corn shake your bowl and get all the clinkers to drop to the bottom then transfer to another bowl and leave the clinkers behind. I recommend you still use caution when chewing in case a clinker get's through.
Just to let you know how good this is I did fire my oven just for the Caramel Corn...no bread...no pizza...just the corn.
Enjoy
my belly is even growling.......
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