"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 Heirloom Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Watson
Added: Tuesday, July 28, 2009


25 cups popped corn
Heat oven to 250
3/4 c. white syrup
2 1/2 sticks oleo
1 T. salt
1 lb brown sugar
boil at least 5 min.
1 t. vanilla
Pour over popped corn and stir.

Bake in oven 30 min. at 15 mi. remove and stir real good. Return to oven for remaining 15 min. Stir and break apart.

Nuts may be added before you start to bake.




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