Oven Caramel Corn

The Record’s “Recipe of the Week”:
Oven Caramel Corn by Lois Hunter

2 sticks (1 cup) butter or margarine
2 cups firmly packed brown sugar
1/2 cup white corn syrup
1 tsp. salt
1/2 tsp. baking soda
8 cups popped corn
Peanuts, optional

Combine the butter or margarine, brown sugar, corn syrup, and salt in a saucepan. Boil for five minutes. Remove from heat an add the baking soda.

Pour the mixture over the popped corn, stirring well. Turn onto a large, shallow pan or cookie sheets. Bake at 250° for one hour, stirring every 15 minutes.

Remove from the oven. Cool. Break apart. Store in a tightly covered container. You may add peanuts.


Lawrence County Record

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Mt. Vernon, MO, 65712


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