This recipe for From Scratch Carmel Corn, by Gayle Cornwell, is from Mama G's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C butter or margarine 2 C packed brown sugar 1 tsp. salt 1/2 C light corn syrup 1/2 tsp. baking soda 1 tsp. vanilla 6 qts. popped popcorn
Melt butter, stir in sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat, stir in soda and vanilla. Pour over popped corn, mixing well. Turn into large baking pans (2-9x13). Bake at 250º for 1 hour, stirring every 15 minutes. Cool and break into pieces.
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