Caramel Crunch Popcorn
Prep Time: 15 minutes
Cook Time: 60 minutes
- 20 cups popped popcorn (about 2 bags of microwave popcorn)
- 2 cups packed brown sugar
- 1 cup margarine
- 1/2 cup corn syrup
- 1/2 tsp. salt
- 1/2 tsp. baking soda
Pre heat oven to 200F. Place popcorn in a large roasting pan and set aside.
In 2-quart (2L) saucepan combine brown sugar, margarine, corn syrup and salt. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Continue boiling without stirring until candy therometer reaches 238F (115C) or small amount of syrup dropped into very cold water forms a soft ball and flattens on removal from water (4 to 6 minutes). Remove from heat; stir in baking soda. Pour over popcorn; stir until all popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven; immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container.