"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Oven Carmel Corn, by Pat Sands, is from BROAD STREET BUFFET ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2/3 Cups unpopped corn 1 cup brown sugar 1/4 cup Karo syrup (dark or light) 1/2 cup oleo 1/2 tsp salt
Pop 2/3 cup unpopped corn. Divide between two 9x13x2 ungreased pans.
Heat all ingredients except corn until bubbly around edges. Cook 5 minutes med heat. Remove from heat. Stir in 1/2 tsp soda until foamy. Pour over corn and stir until well coated. Bake 1 hour at 200 degrees stirring every 15 minutes.
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