Last week I wrote about how my family gets together for a Cookie Bake. Several past and future guests reached out and asked for the recipe for my cousin Tabitha's Famous Carmel Corn. I asked her and she gave it to me! I didn't think she would because she has been known to keep her secrets to herself. The recipe is from an old cook book. It's wrinkled and looking pretty well used!
- 2 Cups Brown Sugar
- 2 Sticks of Oleo or Butter
- 1/2 cup White Syrup
- 1 tsp. Vanilla
- 1/2 tsp. Salt
Preheat oven to 250 degrees
Combine in saucepan and bring to a boil. Start timing when it first begins to bubble and boil 5 minutes. Add 1/2 tsp baking soda and pour over 15 cups of popped corn. Mix and put in shallow cookie sheet. Bake in 250 degree oven for 1 hour.
A little hint- I know that Tab pulls it out of the oven and stirs it around it occasionally. She makes bags and bags of it over the holiday season!
USE CAUTION: Once you start eating it, it's really hard to stop!