"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

Carmel Corn Recipe

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

Contributor:  
Contributor:  
Nicole Burkhart
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks margarine
2 c. dark brown sugar
1/2 c. white corn syrup
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
6 qts. popped corn

Directions:
Directions:
Boil the first 5 ingredients for 3 minutes. Remove from heat. Stir in baking soda. Pour over corn; stir to coat. Bake for 45 minutes at 225. Stir every 15 minutes. Cool on waxed paper and serve.

Personal Notes:
Personal Notes:
This recipe was given to me by Melinda Humpert.

 

 

 

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