"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carmel Corn Recipe

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This recipe for Carmel Corn, by , is from The Heritage & The Reynolds 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:  
Bev Mercer

Category:
Category:

Ingredients:  
Ingredients:  
6 quarts fresh popped pop corn

1 cup butter

2 cups firmly packed brown sugar

1/2 cup corn syrup

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla

Directions:
Directions:
Melt butter, brown sugar, corn syrup and salt in a large sauce pan. Bring to a boil while stirring. Boil on low temp for 5 minutes without stirring. Remove from heat and add vanilla and baking soda mixing in until foamy. Pour over popcorn, working quickly, stir to thoroughly coat. Bake 1 hour at 250F stirring every 15 minutes. As it cools, keeping stirring to break apart. You can use the removable part of a roaster oven to bake this in or you can you 2 - 9" x 13" pans.

 

 

 

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