Caramel Corn
8 quarts of air popped popcorn (approx. 1 cup of kernels)
1 cup butter, (two sticks)
2 cups lightly packed light brown sugar
1/2 teaspoon salt
1/2 cup Karo syrup
1 tablespoon English Toffee Syrup
1/2 teaspoon baking soda
Pop the popcorn and using two different bowls remove all unpopped kernels.
In a saucepan place the butter, sugar, salt, karo syrup and English toffee syrup.
Cook over medium heat until the mixture begins to boil. Boil and stir for about
five minutes, remove from heat and add the baking soda, stirring. As the sauce
lightens and sorta’ foams up it’s time to start pouring it over the popcorn. Gently
stir the popcorn to coat. Place in two roaster pans and bake in a 250 degree
oven for one hour stirring the popcorn at 15 minute intervals. Cool to room
temperature and bag.
by – Debbie Dance Uhrig
