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CARAMEL CORN Recipe

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

Contributor:  
Contributor:  
AMY (MOLENKAMP) DEVROU
Added: Sunday, October 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 C. BROWN SUGAR
1/2 C. WHITE CORN SYRUP
1 C. (2 STICKS) BUTTER OR OLEO
1 TSP. SALT
1/2-1 TSP. BAKING SODA
1 TSP. VANILLA, OPTIONAL
1/4 TSP. CREAM OF TARTER
6 QTS. POPPED CORN

Directions:
Directions:
COMBINE SUGAR, SYRUP, BUTTER, SALT AND CREAM OF TARTER. BOIL 5-6 MINUTES (OR IF USING A THERMOMETER TO 260). REMOVE FROM HEAT AND STIR IN SODA AND VANILLA. MIX WELL. IMMEDIATELY POUR OVER POPPED CORN IN LARGE SHALLOW ROASTING PAN; STIR WELL. BAKE IN 200-250 OVEN FOR 1 HOUR, BUT STIR IT EVERY 15 MINUTES TO BREAK APART. SPREAD IT OUT EVENLY ON WAX PAPER ON COUNTER; BREAK APART WHEN COOLED. WILL KEEP A COUPLE WEEKS IF STORED IN BIG GLASS JARS OR AIR TIGHT TINS. THIS IS VERY CRISP, LIKE CRACKER JACK. SOME PEANUTS OR M & M'S OR CHEERIOS CAN ALSO BE ADDED TO THE POPPED CORN.

 

 

 

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