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Sorghum Caramel Corn
A Favorite of Children and Adults! |
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1/2 cup Sorghum
1/2 tsp. Salt
2 sticks Margarine
1/2 tsp. Baking Soda
1 tsp. Vanilla
2 cups Brown Sugar
15-20 cups Popped Corn
pinch Cream of Tartar
2 cups Peanuts
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Combine brown sugar, margarine, sorghum and salt. Bring to boil over medium heat.
Stir in vanilla, soda and cream of tartar. Pour immediately over popped corn and peanuts in a large bowl. Mix to coat all pieces. Transfer to shallow pan.
Bake at 325 degrees F. for 1 hour. Stir every 15 minutes.
Cool and store in airtight container.
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Preparation Time: 30 minutes |
Serves: 8-10 |
| Recipe Origin: United States |
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Submitted by: |
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Ryan Watts
North Carolina
United States |
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| This recipe has been viewed 4029 times. |
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