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Caramel Corn


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  • 2 cups brown sugar
  • 3/4 cup butter
  • 1/2 cup light or dark corn syrup
  • 1 tsp soda
  • 1 tsp vanilla
  • Peanuts (optional)



Step 1

Combine sugar, corn syrup, butter and salt in sauce pan. Boil 5 minutes.

Remove from heat and add baking soda and vanilla.

Pour over 7 qts popped corn.

Bake at 250 for 1 hour, stirring every 15 minutes.

Cool on cookie sheet. This will prevent sticking.

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