This recipe for Baked Caramel Corn, by Sheri Knapp, is from Wasserstrom Associates ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. oleo ½ c. corn syrup (light or dark) ½ tsp. baking soda 6 qt. popped unsalted corn 2 c. firmly paked brown sugar 1 tsp. salt 1 tsp. vanilla
Melt butter. Stir in brown sugar, syrup and salt. Bring to boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Pour over corn. Stir till covered. Spread on cookie sheets. Bake at 250º for 1 hour stirring every 15 minutes.
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