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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

Caramel Corn Recipe

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This recipe for Caramel Corn is from The Stokoe 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!



2 cups firmly packed brown sugar
1/2 cup white Karo syrup
1/2 lb. butter or margarine
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
6 quarts fresh popped popcorn

In a 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter cream of tartar and salt.
Bring to a boil, stirring over medium heat. Stirring constantly, boil rapidly to hard ball stage
(260--about 5 minutes). Remove from heat. Stir in baking soda quickly, but thoroughly and
pour at once over popcorn in a large roasting or baking pan. Stir gently until all kernels are covered.

Bake in preheated over at 200 for 1 hour. Stir 2-3 times during baking. Turn out at once on waxed paper.
Spread apart and allow to cool completely. Break apart and store in tightly covered cans.




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