There's nothing like Grandma Carling's soft caramel corn with freshly shelled pecans from their trees! We made this twice while my Mom and Aunt Beth were here visiting. Yum!
This is half the original recipe and still makes a big bowl.
-Grandma Carling
1 cup brown sugar
1/4 cup Karo
1 cube margarine (or butter)
Put ingredients in pan and boil 1 minute. Remove from heat and stir in 1 teaspoon vanilla. This will be sticky and is good eaten right away hot. if you cook it for 3 minutes it is harder and less sticky. Pour syrup over large pan of popped corn and pecans, if desired.
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