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Crispy Carmel Corn  Recipe

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

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Sunday, March 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
7 quarts popped corn
2 c brown sugar
1/2 c white corn syrup
1 tsp. vanilla
1 c margarine
1 tsp salt
1 tsp soda
1 c peanuts and almonds (use pecans and cashews and large pieces of dried coconut)

Directions:
Directions:
Bring sugar, margarine, and corn syrup, salt to boil and boil 5 minutes. Remove from heat, and stir in vanilla and soda. Pour over the freshly popped corn and peanuts. Mix well and turn out onto 2 cookie sheets. Place in 250-degree oven for 1 hour. Stir occasionally. Separate when cool and store in tightly covered containers.

 

 

 

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