- 20
Ingredients
- 5 qts popcorn, air popped
- 1/2 tsp salt
- 1 c butter
- 2 c brown sugar, packed
- 1/2 c dark corn syrup
- 1/2 tsp baking soda
Preparation
Step 1
Preheat oven to 250 degrees.
Place air popped popcorn in a large roaster. Make certain to remove any old maids left after popping.
Mix salt, butter, brown sugar, and dark syrup together in a large heavy microwaveable casserole (at least 4qt size). Heat in microwave at high (100% power) to boiling. Microwave 5 minutes at boiling. Remove from microwave and stir in baking soda. Mixture will become thick and light tan in color.
Quickly pour over popped corn and stir to coat kernels with syrup. Place roaster in oven and bake for 1 hr, stirring every 15 minutes.
Remove from oven and spread out on brown paper to cool. When cool break apart if necessary and store in airtight container.
The key to making this recipe special is air popping the corn, using butter and not margarine, and microwaving the syrup to a soft ball state.
This is the best carmel corn I have eated.....EVER!!