yummy
OVEN CARAMEL CORN
15 cups popped corn (microwave light butter is the best)
1 cup packed brown sugar
1/2 cup (1 stick) margarine or butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 200 degrees F.
Divide popped corn between 3 large mixing bowls.
Heat brown sugar, margarine, corn syrup and salt over medium-high heat, stirring constantly. Stop stirring when the mixture starts to bubble around the edges, and let it simmer for 5 minutes. You’ll be tempted to stir, but don’t!!!
Remove from heat; stir in baking soda. Pour over popped corn; stir until well coated. You must move quickly so the caramel doesn’t harden before coating the popcorn. It’s nice to have a helper with strong arms.
Divide between two 9-by-13-inch baking pans. I line the baking pans with aluminum foil so I don’t have to contend with stuck-on caramel corn in the clean up.
Bake 1 hour.
15 cups popped corn (microwave light butter is the best)
1 cup packed brown sugar
1/2 cup (1 stick) margarine or butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 200 degrees F.
Divide popped corn between 3 large mixing bowls.
Heat brown sugar, margarine, corn syrup and salt over medium-high heat, stirring constantly. Stop stirring when the mixture starts to bubble around the edges, and let it simmer for 5 minutes. You’ll be tempted to stir, but don’t!!!
Remove from heat; stir in baking soda. Pour over popped corn; stir until well coated. You must move quickly so the caramel doesn’t harden before coating the popcorn. It’s nice to have a helper with strong arms.
Divide between two 9-by-13-inch baking pans. I line the baking pans with aluminum foil so I don’t have to contend with stuck-on caramel corn in the clean up.
Bake 1 hour.