"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Carmel Corn Recipe

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This recipe for Carmel Corn, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denny & Marcie Kinsella
Added: Wednesday, May 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2cup light cornsyrup
1 teaspoon baking soda
8 quarts popped corn, not microwave popcorn

Directions:
Directions:
Preheat oven to 200 degrees.
Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat, stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to dry.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is excellent and the kids love it. I substitued Splenda Brown Sugar in this and you cannot tell the difference.

 

 

 

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