Caramel Corn #6
Last updated 6/12/2012 1:12:12 AM. Recipe ID 40044. Report a problem with this recipe.
Title: Caramel corn #6
Yield: 16 Servings
4 qt Popped corn
2 c C and H brown sugar
1/2 c Water
3 tb Butter
1/4 ts Salt
Date: Sun, 17 Mar 1996 23:27:01 -0500
From: email@example.com (The Meades) Have 4 quarts popped corn
ready. Combine 2 cups C and H Brown Sugar, 1/2 cup water, 3
tablespoons butter, and 1/4 teaspoon salt in a large kettle. Cook to
246 degrees (firm-ball stage). Over low heat, add 1/4 teaspoon soda,
and stir until it foams up. Add popcorn; stir until well coated.
Spread on floured baking sheet or kitchen table; pat lightly, and let
cool and harden. Ever so good with milk or with apples.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
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