Categories: Sweets
Ingredients
- 5 qts popped corn
- 1 c margarine (2sticks)
- 2 c brown sugar, firmly packed
- 1/2 c light corn syrup
- 1 tsp salt
- 1/2 tsp baking soda
Directions
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Spread freshly popped corn in a large, shallow sheet pan. Put it in a very low oven (250degrees) to keep warm and crisp.
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Combine butter, brown sugar, corn syrup and salt in 2 qt. heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248degrees) about 5 minutes.
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Remove from heat and stir in baking soda. Syrup will foam.
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Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes stirring every 15 minutes. Cool and serve, or store.
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To store, pour into airtight containers and set in a cold place. Makes about 5 quarts or almost 2 pounds.