1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp. salt
1 tsp. baking soda
16 cups air popped popcorn
Preheat oven to 200°. Combine first 4 ingredients in heavy saucepan over medium heat. Stirring frequently, heat until mixture comes to a boil. Continue to boil for 5 minutes. Remove from heat and add baking soda. Pour carmel mixture slowly over popped corn and stir until evenly coated. Spread Carmel corn onto baking sheet that is buttered or covered in parchment paper. Bake for 1 hour, stirring every 15 minutes. Remove from oven and allow to cool.
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