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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramel Corn Recipe

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This recipe for Caramel Corn is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 qts. – popped popcorn
2 c. – brown sugar (light OR dark)
1 c. – Parkay margarine (2 sticks)
1 tsp. – salt
½ c. – light Karo syrup
1 tsp. – vanilla
½ 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 250º 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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