Carmel Corn

By BCVH

Ingredients

• Combine:
• 6 quarts popped corn
• Put in large buttered roaster pan
• 2 cups brown sugar
• 1/2 cup white Karo
• 1 cup oleo (or butter)
• Pinch of salt
• Pinch of cream of tarter

Preparation

Step 1

Bring (everything except popped corn) to a boil over medium heat, stirring constantly, and hard boil for 5 minutes. ADD: 1 1/2 tsp. soda, mix thoroughly. Pour over corn and stir until corn is coated. Bake at 200 degrees for 1 hour, stirring every 15 minutes.

Cool, then break up in pieces. Store in tightly covered container.