"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Aunt Betty Lou's Carmel Corn Recipe

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This recipe for Aunt Betty Lou's Carmel Corn, by , is from Maughan 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!

Contributor:  
Contributor:  
Judy Maughan

Category:
Category:

Ingredients:  
Ingredients:  
8 quarts popped popcorn, kernels removed
2 c. sugar
1 c. whipped cream
1 c. dark Karo syrup

Directions:
Directions:
1. Add sugar, cream, and syrup to a heavy pan.
2. Bring to boil and cook until it forms a soft ball in cold water.
3. When reached soft ball stage, remove from heat.
4. Stir in ⅓ tsp. baking soda, ⅓ tsp. salt, and 3 tbsp. butter into the mixture.
5. Stir and pour over popcorn.

Personal Notes:
Personal Notes:
This was given out at Betty Lou's funeral with a bag of her famous caramel popcorn.

 

 

 

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