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When I’m making caramel corn or popcorn balls, I pour the popped corn into one big bowl. After shaking it a bit, the unpopped kernels drop to the bottom. Then I transfer the fluffy corn to another big bowl and proceed with the recipe. That way, there are no unpopped kernels in my treats. —Corrine Lance, Gold Bar, Washington
When I make a big batch of caramel corn, I cook the syrup in a large nonstick kettle. I add the…
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Make lemonade or iced tea special by dipping the rims of glasses in a little fresh lemon juice,…
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