The book has this recipe more than once. Also here as Micro-Wave Carmel Corn in Recipe Box. Same dish, different piece of paper — kept separately on purpose, because each copy came into the house its own way.
Microwave caramel corn made from a paper-bag shake method — no candy thermometer, no stovetop.
Second copy in a different hand: this recipe is written out twice in the collection, in two different hands on two different papers. This copy is on a lined index card in a flowing cursive hand. The other copy, micro-wave-carmel-corn-notebook-copy.md, is on a water-stained lined notebook sheet in a different, more upright hand — evidence the recipe was copied and passed on within the family, not a duplicate scan.
Ingredients
- 4 qt popped popcorn (put in a large paper grocery sack)
- 1 cup brown sugar
- 1 stick margarine
- 1/4 cup white Karo syrup
- 1/2 tsp vanilla
- 1/2 tsp baking soda
Method
In a microwave-safe bowl, microwave the brown sugar, margarine, and Karo syrup on high for 5 minutes, stirring at the 2-1/2 minute mark. When done, add the vanilla and baking soda; stir until frothy. Pour over the popcorn in the paper bag; shake. Microwave 1-1/2 minutes, shake; microwave 1 minute, shake; microwave 45 seconds, shake; microwave 30 seconds, shake. Pour out and cool.
Notes on the artifact
Title written on the card is "Micro-Wave Carmel Corn" — Carmel, as written (caramel, spelled as written). Pencil, on a lined index card, in a flowing cursive hand. No name, date, or source attribution anywhere on the card.
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