This recipe for Caramel Corn, by Rose Wehrkamp, is from The Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
200 degrees Combine first four and boil five minutes, remove, stir in baking soda stir well pour over eight quarts popped corn. Stir to coat well. Bake one hour. Stir every 15 minutes. Spread on wax paper to dry
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