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

Baked Caramel Corn Recipe

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This recipe for Baked Caramel Corn, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Carender
Added: Sunday, February 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 quarts of popped corn
1 cup margarine
2 cups firmly packed brown sugar
1/2 cup corn syrup (lt. or dark)
1 tsp salt
1/2 tsp. baking soda
1 tsp. vanilla

Directions:
Directions:
Melt margarine, stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly, then boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow pans. Bake at 250 degrees for 1 hour stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered containers.

Personal Notes:
Personal Notes:
The last part (store in tightly covered containers is kind of a joke as this is so good you can't quit till you are near sick!

 

 

 

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