"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

Caramel Corn Recipe

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

Contributor:  
Contributor:  
Doug and Patty Holcomb
Added: Monday, October 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8-10 quarts popped corn
2 sticks margarine
2 C brown sugar/packed
1/2 C lt. corn syrup
1/2 tsp soda
dash salt
pinch cream of tartar

Directions:
Directions:
Mix brown sugar, margarine & syrup in saucepan. Bring to boil. Cook to soft ball stage - 234-235. Remove from heat. Add soda, cream of tartar and salt. Drizzle over popped corn, add nuts if desired. Stir. Heat oven to 200 and leave in for 1 hour, stirring every 15 min. Pour onto waxed paper until cool.

 

 

 

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