"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Caramel Corn Recipe

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

Contributor:  
Contributor:  
Shirley Noe
Added: Sunday, June 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
1 c. brown sugar
1/2 c. dark Karo syrup
1/2 tsp. baking soda
2 tsp. vanilla
6 quarts popped corn

Directions:
Directions:
Preheat oven to 250. Mix butter, sugar, and Karo in saucepan. Heat slowly while popping corn. Boil 5 minutes DON'T STIR! Remove from heat and beat in soda and vanilla. Pour mixture over popped corn in a large roaster pan. Mix well. Spread corn in shallow cake pan. Bake 1 hour stirring every 10 minutes. Break apart any large lumps. Store in airtight container. You can add roasted peanuts if you like.

Personal Notes:
Personal Notes:
Much better than the store-bought brand!

 

 

 

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