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Caramel Popcorn
September 06, 2006

I've been making this recipe for years and it is always a favorite for both young and old. It tastes better than anything you can buy in the store. Here are my hints: 1. always use "golden" brown sugar, not the dark brown which is likely to burn. 2. bake it in a very large turkey roasting pan. It will all fit and still be easy to stir. 3. clean-up is very easy, just soak the pans for a minute in hot soapy water. All the hard candy just melts away. 4. Always buy double the ingredients(you'll be making it again the next day!) 5. If there is any left over, store in an air tight container or it will get soft. Make it once and it will be on your top 10 list too!

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