"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Caramel Corn Recipe

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

Debbie Scruggs
Added: Thursday, July 3, 2008


- 1 cup - butter
- 1/2 cup - corn syrup
- 2 cups - brown sugar
- 1/4 tsp - cream of tartar
- 1 tsp - salt
- 1 tsp - baking soda
- 1 cup corn kernels- popped

Preheat oven 200 F

- grease 2 large cookie sheets
- in a stock pot or Dutch oven, cook butter, syrup, sugar
- when it starts to bubble, reduce heat simmer 5 minutes
- remove from heat stir in cream of tartar, soda, salt, stir
- pour over popped corn, stir to cover
- spread out on cookie sheets (may only need one sheet)
- bake 45-50 minutes
- spread out on parchment paper to cool, break apart.
- store in airtight container




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