"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

Carmel Corn Recipe

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

Contributor:  
Contributor:  
Kelly Lance
Added: Wednesday, January 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C.(2 sticks) Butter or marg.
2 C. Brown Sugar
1/2 tsp. Baking Soda
1 tsp Salt
1/2 C.Karo Syrup
1 tsp. Vanilla
24 C. Popped Popcorn (about 1 C. unpopped)

Directions:
Directions:
Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil without stirring for 5 minutes. Remove form heat. Stir in baking soda and vanilla. Gradually pour over popcornmixing well. Turn into a roasting pan and bake at 250 degrees for 1 hour. Stir every 15 minutes. Remove from pan onto aluminum foil and let cool completely. Break apart and store in an air tight container.

Number Of Servings:
Number Of Servings:
about 5 qts.
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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