"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 Microwave Caramel Popcorn, by Sherri Baker, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. brown sugar 1/4 c. light corn syrup 1 stick oleo 1/2 tsp. salt 4 qts. popped corn 1/2 tsp. baking soda 1/2 tsp. vanilla
Mix together brown sugar, corn syrup, oleo, and salt. Microwave until it boils. Microwave 2 to 4 minutes more on high. Add soda and stir, then add vanilla carefully. Pour over popcorn in paper sack. Shake then microwave 1 1/2 minutes. Shake. Microwave 1 1/2 minutes. Shake. Microwave 30 seconds. Shake. Pour into 15"x10" (greased) pan and let cool.
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