"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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