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Carmel Corn


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  • 2 sticks butter
  • 2 c light brown sugar
  • 1 tsp salt
  • 1/2 c white Karo sryup
  • 1/4 tsp cream of tarter
  • 1 tsp baking soda
  • 6-7 quarts popped popcorn



Step 1

Butter a large roasting pan, and add the popped corn.

Mix butter, syrup and brown sugar, bring to a boil. Boil for 6 minutes, stirring constantly. Remove from heat, and stir in cream of tarter, salt and baking soda. It will foam up. Pour over popcorn stirring, while pouring.

Bake in a 200 degree oven for 45 minutes to 1 hour, stirring frequently.

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