Christmas

Granny Ann's Home Cooking

Christmas

Carmel Corn

Doris White - 1973

2 cups brown sugar

1 1/2 cups white karo

2 sticks oleo or margine

1/2 teaspoon baking soda

pinch of salt

pinch of cream of tartar

8 quarts of popped popcorn

(1 1/2 cups of popcorn makes 8 quarts)

1 cup of dry roasted Peanuts or more, if desired

This makes a large batch of carmel corn. The recipe can be halved for smaller amount. Store in air-tight container after carmel corn cools.

Boil for 5 minutes; brown sugar, karo and margine. Stir in 1/2 teaspoon of baking soda, pinch of salt and a pinch of cream of tartar.

Pour mixture over of popped corn and peanuts in a large roaster. Stir lightly until all is well coated. Then dump on parchment lined cookie sheets, about 2 for 1/2 a batch and place in oven.

Bake in 200 degree oven for 1 hour and stir mixture every 10 minutes. Remove from oven and slide parchment paper and popped corn onto table to cool completely. After corn has cooled down, break up and store in container or enjoying eating!

Make memories with your family, your children or your friends. Christmas only comes once a year, but it is the "most beautiful time of the year". I still dream of a "White" Christmas every year since we don't have snow like most parts of the USA. So, Merry Christmas to everyone and a very Happy New Year!

Love,

Granny Ann

T'was the night before Christmas and all through the house, not a creature was stirring, not even a mouse.