"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
6 to 8 quarts popped corn 2 sticks butter 2 cups brown sugar 1/2 cup white corn syrup 1/4 teaspoon cream of tartar 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla 1 to 2 cups peanuts/nuts (optional)
Boil butter, brown sugar, white corn syrup, cream of tartar and salt. Stir with wooden spoon. Remove from heat and add baking soda, vanilla and nuts. Bake on cookie sheet at 250 degrees for one hour. Break up and eat.
This is my recipe but we had this kind of thing all the time when we were kids.
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