Microwave Caramel Corn

By jannycerv

Debbie Bargeno Lamposo, TX

Ingredients

• 1 cup brown sugar
• 1/2 cup butter or margarine
• 1/2 cup light corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 4-quart saucepans (4 quarts each) popped corn

Preparation

Step 1

Combine brown sugar, butter, corn syrup and salt into a 2 to 2 1/2 quart microwave-safe saucepan or dish. Bring these ingredients to a boil, then cook on high for 2 minutes. Remove from microwave and stir in the baking soda. The mixture will become foamy. Then pour the popped corn into a large grocery bag and pour syrup over the corn. Close bag and shake. Cook in bag on high in microwave for 1 minute, then take out and shake. Cook another 1 minute, shake again and cook another 1 minute. Pour into a pan and allow to cool. This will become hard and crunchy.


Variation: If a microwave is not available, pop 1 cup unpopped corn. Heat oven to 200 degrees. Mix first 4 ingredients in a saucepan and heat until bubbly. Stir constantly for 5 minutes, take off heat and add soda. Stir and pour over popped corn. Mix thoroughly. Place in oven for 1 hour, stirring every 15 minutes.

Serves 8 to 10