This recipe for Carmel Corn, by Betty Sherlock, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. brown sugar 2 sticks butter OR oleo 1/2 c. white syrup 1/2 tsp. salt 1 tsp. baking soda 1 tsp. butter flavoring
Boil brown sugar, butter, white syrup and salt for 5 minutes. Remove from stove add soda and butter flavoring. Stir well and pour over popped corn. Put on cookie sheets in 200 F oven for an hour. Stir every 15 minutes.
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