"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Caramel Corn Recipe

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This recipe for Caramel Corn, by , is from Turvey Family Cookbook, 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!



6 qts popped for (almost 1 cup unpopped)
1 cup butter or margarine
2 cups brown sugar
cup corn syrup
1 tsp salt
tsp baking soda
1 tsp vanilla

Heat oven to 250F.
Put popped corn in a large lightly buttered bowl.
Melt butter or margarine on medium in a sauce pan.
Stir in brown sugar, corn syrup and salt.
Bring to a boil stirring constantly.
Boil without stirring for 5 minutes.
Remove from heat and stir in baking soda and vanilla.
Pour over popcorn gradually mixing well.
Turn into large roasting pan and bake 1 hour stirring 15 minutes.
Remove from oven and cool completely.
Break apart if necessary and store covered in tin box.




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