2015 Recipe Contest Submissions

Shirley’s Carmel Corn


8 qts. of fresh popped corn
1 teaspoon salt
½ cup white corn syrup
1 cup of margarine
2 cups brown sugar
1 teaspoon vanilla


Melt butter in saucepan. Add brown sugar, corn syrup,
and vanilla. Boil for five minutes. Remove from heat
and stir in ½ teaspoon baking soda (until it foams up).
Pour over popcorn and mix well. Bake in 250 degree oven
for 45 minutes and stir several times during the oven
processing. It will take a large dishpan to hold this.
After cooking, keep. stirring until cool enough that
you can break apart and put in containers.

Shirley Travis