Micro-Wave Carmel Corn

Microwave caramel corn made from a paper-bag shake method — the second copy of this recipe in the collection, written out in a different hand than its companion.

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 water-stained lined notebook sheet in a different, more upright hand. The other copy, micro-wave-carmel-corn-card.md, is on a lined index card in a flowing cursive hand — evidence the recipe was copied and passed on within the family, not a duplicate scan.

Ingredients

• 4 qt popcorn (put in a paper bag)
• 1 cup brown sugar
• 1 stick margarine
• 1/4 cup white Karo syrup
• 1/2 tsp vanilla
• 1/2 tsp baking soda

Method

1. Put 4 qt popcorn in a paper bag.
2. In a microwave-safe bowl, mix brown sugar, margarine, and Karo syrup.
3. Microwave on high 5 minutes, stirring at 2-1/2 minutes.
4. When done, add vanilla and baking soda; stir until frothy.
5. Pour over popcorn, shake; microwave 1-1/2 min, shake; microwave 1 min, shake; 45 sec, shake; 30 sec, 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). Single sheet of ruled notebook paper, significant brown water-staining across the lower two-thirds, torn/ragged left edge (spiral-notebook remnant), center fold crease. No date, signature, or attribution anywhere on the page.