Caramel Corn

From Phyllis Partridge

 

This recipe takes a bit of time and you'll need a candy thermometer. But you won't have to worry about leftovers. This always disappears at any party!

5 quarts popped corn

1 cup butter or margarine

2 cups brown sugar firmly packed

1/2 cup light corn syrup

1 tsp. salt

1/2 tsp. baking soda

Spread popped corn in a large baking dish (I use 2 roaster pans); out in 250 degree oven to keep warm and crisp.

Combine butter, brown sugar and syrup in 2 quart heavy saucepan. Place over medium heat and bring to 248 degrees on a candy thermometer - about 5 minutes.

Remove from heat and stir in baking soda. Syrup will froth.

Remove popped corn from oven and pour hot caramel mixture over it in a thin stream. Stir and mix well.

Return to 250 degree oven for 45-50 minutes, stirring every 15 minutes. Cool

Makes about 2 pounds

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