"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Oven Caramel Corn, by Shirley Zens, is from The 2009 Zens Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
7 quarts popped popcorn 2 sticks margarine or butter 2 cups brown sugar 1/2 cup white syrup 1 tsp. baking soda
Cook margarine, brown sugar and salt in a 2 qt. sauce pan for 5 minutes.(stirring after comes to a boil) Remove from heat and add baking soda. Pour over popcorn. Bake @ 200º for 1 hour, stirring every 15 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.