"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramel Corn Recipe

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

Contributor:  
Contributor:  
Gram
Added: Friday, August 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup white syrup
pinch of cream tartar
2 cup brown sugar
2 sticks oleo
1 1/2 raw peanuts

1 tsp. baking soda
1/2 tsp. vanilla extract

Directions:
Directions:
Mix and boil ingredients above - 5 minutes.
Cool - add baking soda and vanilla.

Stir and mix with 5 quarts popped corn.
Bake 1 hour at 225 - stirring every 10 minutes.

Use a large foil roasting pan to stir and bake.

Personal Notes:
Personal Notes:
Can use dry roasted peanuts.

 

 

 

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