This recipe for Caramel Corn, by Muriel Tamminga, is from Fifty Years in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Muriel Tamminga Added: Thursday, February 10, 2011
6 qts. popped popcorm 2 c dark brown sugar 1/2 c light corn syrup 1 cup oleo pinch of salt 1/4 t cream of tartar
Boil all ingredients except popcorm for 5 minutes. Stirring constantly. Add 1/2 teaspoon baking soda and stir until it stops foaming. Pour over popcorn and stir. Spread out on a greased cookie sheet and bake for 1 hour at 200º
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