Carmel popcorn by Verna
1 square of butter
2 1/3 cups brown sugar
1 cup corn syrup
1 teaspoon vanilla
1 can eagle brand milk
optional 1 package pecans
Melt butter, sugar, and syrup and bring to a boil. Slowly add Eagle milk and cook to a soft ball stage. Remove from heat and add vanilla and pour over 3 gallons of popped popcorn. Add pecans if wanted.
No comments:
Post a Comment