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Carmel Corn Recipe

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

Contributor:  
Contributor:  
Diane Cushman- TTU Grants
Added: Tuesday, January 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 cups popcorn, air-popped -- (about 3/4 cup unpopped kernels)
1 cup dry-roasted peanuts -- or your choice of nuts
1 cup brown sugar, packed
cup butter -- (no substitutes)
cup light Corn Syrup
tsp. baking Soda
tsp. salt

Directions:
Directions:
Combine popped popcorn and peanuts in a large roasting pan (I use the bottom of my broiling pan); keep warm in a 300 degree oven while preparing syrup. Combine brown sugar, butter, corn syrup and salt in a heavy 2 quart saucepan. Bring to boiling over med. heat, stirring almost constantly. Boil gently over entire surface for 5 minutes, stirring occasionally. Remove from heat; stir in baking soda. Pour over popcorn and peanuts. Mix well. Bake in a 300 degree oven for 20 minutes, stirring once after 15 minutes. Immediately spread out popcorn mixture on a large piece of foil; cool completely. Break into clusters. Store tightly covered. Makes about 11 cups.

 

 

 

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