"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Microwave Carmel Corn, by Ruth Anderson, is from The Springer Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup brown sugar 1 stick margarine 1/4 cup white corn syrup 1/2 tsp salt 1/2 tsp soda 1 1/2 unpopped pop corn
Pop the popcorn and divide in half. Combine all the ingred except soda and the popcorn in a 2 qt glass bowl.Bring to a boil in the micrwave, then cook on full power for 2 min.Remove from the micrwave, stir in soda.Pour half of mixture over 1/2 of the popcorn. Mix quickly and put in a paper grocery sack.Cook on high in microwave for 70 seconds. Take out and shake good then microwave another 70 sec. Pour on paper towel and cool.Prepare the the other 1/2 of mixture and popped corn in the same way with a fresh brown paper sack.
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