Sister mabel's caramel corn

Yield: 1 Servings

Measure Ingredient
2 cups Light brown sugar; firmly packed
½ cup Light corn syrup
1 cup Butter or margarine
¼ teaspoon Cream of tartar
1 teaspoon Salt
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

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