[Sca-cooks] Oven Caramel Corn was Virtual Cookie Exchange

Johnna Holloway johnnae at mac.com
Tue Nov 24 03:06:33 PST 2009

I'm afraid that I have no experience using agave syrup, can't speak from
experience with regard to its boiling point or timing in a traditional  
recipe such
as this one, but I've never found using karo syrup to be "lead in the  
I don't know that I would substitute anything in this recipe, except  
the butter for
oleo and that's only because oleo now contains more water than it did.
Agave is not a product we ever would have considered using. Karo syrup  
and the other local corn syrups of course were made
out of corn and since the farms in Illinois were in the business of  
raising and selling corn,
why would we 40 years ago have wanted to use something else? Just like  
growing one's own
popcorn, karo and syrups made by Staley were local products.


On Nov 24, 2009, at 1:30 AM, H Westerlund-Davis wrote:

> Try Agave syrup instead of the white kyro syrup. Still sweet but  
> without the lead in the stomach feeling.
> Made that version for my daughter's 2nd birtday party. I had two  
> fathers parked next to the kettle snarfing down the kettle corn. I  
> was later told he usually hated kettle corn because he hated the  
> heavy feelign from the kyro syrup.
> Aelina

More information about the Sca-cooks mailing list