"Hunger is the best sauce in the world."--Cervantes

Caramel Corn Recipe

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This recipe for Caramel Corn, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Guards -- Lucy Krich, mother of Ron Krich
Added: Monday, December 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
9 qts. popped popcorn
2 c. brown sugar (light OR dark)
1 c. Parkay margarine (2 sticks)
1 tsp. salt
c. light Karo syrup
1 tsp. vanilla
tsp. baking soda

Directions:
Directions:
Boil altogether, except for popcorn and baking soda. Boil for 4 minutes. Remove from heat, add soda. Stir fast because it will bubble way up. Pour over popcorn. Mix well. Bake in a 250 oven for 1 hour. Stirring occasionally. Light brown sugar is a buttery flavor; dark brown sugar makes it more like Cracker Jack.

 

 

 

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