This recipe for Karmel Korn, by Barbara Keene, is from Cookin' with Barb!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 qts. popped corn. 2 c. brown sugar 2 c. butter or margarine ½ c. light corn syrup ½ tsp. baking soda 1/8 tsp. cream of tartar.
Boil brown sugar, butter and corn syrup for 5 minutes. Remove from heat and add baking soda and cream of tartar. Mix well. Pour over popped corn and mix. Pour onto greased cookie sheet. Bake 1 hour at 200º.
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