"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Carmel Corn Recipe

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This recipe for Carmel Corn, by , is from The Van Hook/Harnagel 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!

Connie Pohlman


4 quarts popped corn (air popped)
1 cup brown sugar
1 stick oleo/butter
1/4 cup white corn syrup
1/2 teaspoon salt
1/2 teaspoon butter flavoring
1/2 teaspoon burnt sugar flavoring

1/4 tsp baking soda

Boil above ingredients 2 1/2- 3 minutes. (Except baking soda)

Take off heat and add 1/4 tsp baking soda and stir
Using a heavy kettle, Pour over popcorn

Place in 250 over,
Place kettle in oven and stir every 15 minutes for 1/2 hour.




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