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Baked Caramel Corn Recipe

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This recipe for Baked Caramel Corn, by , is from The Werner Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann Werner


6 quarts popped corn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 t vanilla
1 t baking soda
1 t salt (optional)

1. Melt butter in large saucepan.
2. Stir in brown sugar, corn syrup, and salt.
3. Bring to a boil stirring constantly.
4. Boil without stirring for 5 minutes.
5. Remove from heat and stir in soda and vanilla.
6. Pour over popped corn, stirring well to coat every kernel.
7. Turn into large roasting pan and bake uncovered for 1 hour at 250.
8. Stir every 15 minutes.
9. Remove from oven, break apart and store in a covered container.

Personal Notes:
Personal Notes:
We have fond memories of Gwen Best bringing this caramel corn to our house each Christmas Eve. It did not last long!




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