"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Carmel Corn Recipe

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This recipe for Baked Carmel Corn, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Groskopf
Added: Sunday, April 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks oleo
1/2 cup white syrup
2 cups brown sugar

Boil 6 minutes, stirring continually.

Remove from heat and add:
1/4 tsp. cream of tarter
1 tsp. salt
1 tsp. soda

Directions:
Directions:
Keep stirring until foamy. Get 6 to 7 quarts of popped corn ready. Pour over corn and spread on 2 cookie sheets.

Bake 1 hour at 200 degrees. Stir occasionally. Can be frozen. You can also add peanuts.

 

 

 

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