Caramel Corn ( microwave method)
4 quarts of popped corn
1 cup brown sugar
1 stick ( ½ cup) butter
½ tsp salt
½ tsp baking soda
¼ cup white corn syrup
Place popped corn in a large brown grocery bag. Set aside. Combine brown sugar, butter, corn syrup and salt in at least a 1 quart microwavable bowl . Microwave until mix boils on high; stir. Microwave one minute on high, stir then one minute on high again and stir in baking soda until mixed well. Carefully pour syrup over popped corn in bag. Usually staying in the middle works best. Close bag by folding over the top, shake well. Microwave in bag for 1 ½ minutes on high. Watch carefully. Shake bag, cook another
1 ½ minutes on high. Now pour out of bag onto ungreased cookie sheets. Cools very fast. Store in an airtight container after cooled to keep fresh.
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