| Recipe: |
2 c. brown sugar
½ c. light corn syrup (156 grams)
1 c. butter
1 t. salt
8-10 quarts popped popcorn (air-popped is best)
½ t. baking soda
Preheat oven to 250 F.
Put popped corn in large pan or roaster. Bring sugar, syrup, butter, and salt to a boil in a 2-3 qt saucepan, stirring constantly. Boil 5 minutes, still stirring constantly. Remove from heat and add soda. Stir. Pour 1/3 of caramel over popcorn and stir in. Repeat twice more. I use a wooden spoon to stir with one hand and put an oven mitt on the other to catch/turn over the popcorn as I stir. (You don’t want the hot caramel to touch your skin!) Cover and bake for one hour, stirring every 15 minutes. Once popcorn is out of the oven, stir 2-3 times over the first 15 minutes out if you want the kernels to separate instead of hardening into large chunks.
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