"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

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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