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Caramel Corn
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Source: Marilyn Jensen
15-20 cups | popped corn, (1 c. unpopped) |
2 sticks | margarine |
1/2 c. | corn syrup |
2 c. | brown sugar |
1/2 tsp. | salt |
1/2 tsp. | soda |
1 tsp. | vanilla |
pinch | cream of tartar |
Combine margarine, corn syrup, brown sugar and salt in med. saucepan and boil 5 minutes. Remove from heat; stir in baking soda, vanilla, and cream of tartar; mixture will become foamy. Pour over popped corn in large roaster pan. Stir well. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Pour out onto waxed paper to cool. Store in airtight container.
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