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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.