Carmel Corn

By dkosik

Ingredients

• 1/2 c. light corn syrup
• 1/2 c. dark brown sugar
• 2 sticks butter or margarine
• Salt, to taste
• 1 tsp. butter flavoring
• 1 tsp. baking soda

Preparation

Step 1

Combine syrup, brown sugar, butter and salt; bring to a boil for 5 minutes at medium heat. Add butter flavoring and baking soda; stir. Slowly spoon mixture over 6 quarts popped corn on cookie sheet. Gently toss to assure coverage. Bake for 1 hour at 200 degrees, gently tossing every 10 to 15 minutes. Do not cook over 200 degrees. This will burn easily.