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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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