Monday, December 15, 2008

caramel corn

3 cups brown sugar

3/4 cup light Karo syrup

3 sticks of butter (yes, 3!)

8 quarts popped popcorn (not microwave popcorn)

3/4 tsp soda

"pinch" cream of tartar

dash salt

1 tsp vanilla

*Mix sugar, butter, and syrup in heavy pan; bring to a boil.  Boil for 5 minutes.  Remove from heat and add soda, cream of tartar, salt, and vanilla.

*Put popped corn in a large roasting pan.  Carefully pour over caramel mixture.  Stir. 

*Bake at 200 for 60 minutes, stirring every 15 minutes.  Spread on wax paper to cool.


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