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OVEN CARAMEL CORN
3 3/4 qt. (15 c.) popped popcorn 1 c. brown sugar, packed 1/2 c. butter 1/4 c. light corn syrup 1/2 tsp. salt 1/2 tsp. soda
Heat oven to 200 degrees. Divide popped popcorn between 2 ungreased 9 x 13-inch pans. In saucepan heat sugar, butter, syrup and salt, stirring occasionally, until bubbly around the edges. Continue cooking over medium heat for 5 minutes. Remove from heat. Stir in soda until foamy. Pour evenly over pans of popcorn until well coated. Bake 1 hour, stirring every 15 minutes, until corn is well coated each time. Yield: about 15 cups Caramel Corn. Keep in airtight containers.
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