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Caramel Corn


1 cup of popcorn seeds airpopped
2 sticks of butter
2 cups packed brown sugar
½ cup light karo syrup
½ teaspoon salt
½ teaspoon baking soda
1/8 tsp cream of tartar


Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in salt, baking soda and cream of tartar. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.



Nutritional Information Per Serving

no nutrition information available

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