"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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