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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Microwave Caramel Corn Recipe

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This recipe for Microwave Caramel Corn is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 quarts popped corn or one bag of hull-less popped corn
1 1/2 cups peanuts
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup white syrup
1/2 tsp salt
1/2 tsp soda
Directions:
Directions:
Place popped corn and peanuts into a large brown grocery bag and set aside.

Combine brown sugar, butter, corn syrup and salt in a 2 quart microwaveable bowl. Microwave on high for 3 to 4 minutes, stirring after each minute until mixture comes to a boil. Microwave for 2 minutes more. Remove from microwave and stir in soda. Pour syrup mixture over the popped corn in the bag. Close the bag and shake well. Microwave 90 seconds, shake well. Microwave an additional 90 seconds and shake again. Pour corn into a large bowl, stir occasionally as it cools.

 

 

 

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