Caramel corn #1

Yield: 24 Servings

Measure Ingredient
2 cups Light brown sugar
1 cup Margarine
½ teaspoon Salt
½ cup Light corn syrup
½ teaspoon Soda
1 teaspoon Vanilla
6 quarts Popped popcorn

Combine first 4 ingredients & bring to a boil. Stirring constantly, cook for 5 minutes. Add soda & vanilla. Pour over popped corn (in large Dutch oven). Bake mixture at 250 for 1 hour, stirring every 15 minutes & lifting corn from the bottom. After the hour, pour corn out onto waxed paper to cool. After it has cooled, separate the kernels.

CAROLYN HALBERT

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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