"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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