Yield: 8 Servings
|8 cups||Of popped corn|
|½ pounds||Butter (not margarine)|
|1 cup||Brown sugar (packed)|
|½ cup||Light corn syrup|
|1 teaspoon||Baking soda|
From: gray@... (Lynn R. Gray)
Date: Sat, 25 Feb 95 23:03:29 GMT Place the popped corn in a large roaster pan. Next, in a 2 qt sauce pan cook together for 2 minutes the caramel sauce ingredients. The soda will cause the mixture to foam (that's why the 2 qt pan is needed). Allow the foam to cook down slightly, then remove from heat (approx. 5 min.) Pour caramel mixture over popcorn and stir until mixed. Place in a 250 degree oven for 45 minutes. Stir at lease every 10-15 min. Remove from oven and pour on wax paper. Allow to cool slightly and break apart. Enjoy.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .