"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Carmel Corn Recipe

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

Contributor:  
Contributor:  
Mary Goebes
Added: Tuesday, August 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks margarine
1/2 c. light corn syrup
2 c. light brown sugar
1/2 tsp. baking soda
1 tsp. vanilla
6 quarts popped corn
1 tsp. salt (on popped corn)
1/2 c. peanuts

Directions:
Directions:
Divide popped corn into 2 large shallow baking pans.
Melt margarine, add brown sugar and corn syrup. Stir well and bring to a boil, stirring constantly. Then boil exactly 5 minutes with stirring. Remove from heat. Stir in baking soda and vanilla, pour over popcorn and peanuts. Mix well. Bake on top rack at 250 for 1 hour stirring every 15 minutes. Cool completely. Store in tightly covered container.

 

 

 

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