2 cups brown sugar
1/2 lb margerine
1 teaspoon salt
1/2 cup light corn syrup
1/4 teaspoon cream of
1 teaspoon baking soda
6 quarts popped popcorn
Combine first five ingredients in a four quart pot; bring to a boil, stirring constantly.
Continue to stir until it reaches hard ball stage, 260 degrees on a candy thermometer.
Remove from heat, quickly stir in soda, and mix thoroughly. Place popped corn in a large
roasting pan, and pour caramel over popcorn. Stir gently until all kernels are coated.
Bake at 200 degrees for one hour stirring 3 times.
Cool on wax paper until caramel dries.
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