Yield: 1 Servings
|2 cups||Light brown sugar; firmly packed|
|½ cup||Light corn syrup|
|1 cup||Butter or margarine|
|¼ teaspoon||Cream of tartar|
|1 teaspoon||Baking soda|
|8 quarts||Popped corn; \"old maids\" (unpopped kernels) removed|
Preheat oven to 200 F. Combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil in a 2½ quart saucepan, stirring frequently. Cook to hard ball stage (260 F.) over medium-high heat, stirring constantly. Remove from heat. Stir in baking soda quickly but completely. Pour immediately over popped corn and stir to coat. Bake for 1 hour, stirring every 15 minutes. Turn out onto waxed paper to cool. Break apart and store in an airtight container. Makes 8 quarts.
NOTES : Very good recipe.
Recipe by: Orville Redenbacher
Posted to MC-Recipe Digest V1 #922 by SAS890@... on Nov 25, 1997