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Carmel Corn - Beth Weese Goodson Recipe

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This recipe for Carmel Corn - Beth Weese Goodson, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vena Weese Holland
Added: Sunday, July 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
7 qts. Popped Corn

Syrup:
2 c. Brown Sugar
1 c. Margarine [or Butter]
1/2 c. Karo White Syrup
1 scant tsp. Salt

Add: 1 tsp.Vanilla, 1/2 tsp. Butter Flavoring, 1/2 tsp. Baking Soda

Directions:
Directions:
Preheat Oven to 250
Set aside Popped Corn in large Bowl
Syrup:
In saucepan mix ingredients together and bring to boil; boil for 5 minutes, remove from heat and add Vanilla, Butter Flavor, and Baking Soda. Stir well and pour over Popped Corn, layer on greased baking sheets. Bake for 1 Hour stirring occasionally.
Option: Add Peanuts to Popped Corn before baking if desired.

Number Of Servings:
Number Of Servings:
12 or more
Preparation Time:
Preparation Time:
1 1/2 Hours

 

 

 

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