Micro-Wave Carmel Corn

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.