Caramel Popcorn

Author

Unknown

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Recipe

Measurements	Ingredients
Three Quarts	Popped Popcorn
One Cup	Brown Sugar (Packed)
$\frac{1}{2}$ Cup	Butter / Margarine
$\frac{1}{4}$ Cup	Light Corn Syrup
$\frac{1}{2}$ Teaspoon	Salt
$\frac{1}{2}$ Teaspoon	Baking Soda

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Instructions

1. Preheat oven to 200°F. You will need one large ungreased cookie sheet.
2. Have your three quarts of popped popcorn ready in a large bowl.
3. In a saucepan, melt the butter/margarine. Add the packed brown sugar, light corn syrup, and salt.
4. Heat the mixture on low, stirring constantly, until it comes to a boil. Continue to boil for 5 minutes, still stirring constantly.
5. Remove the sauce from the heat and stir in the one half teaspoon of baking soda. The mixture will foam up.
6. Pour the hot caramel sauce over the popped popcorn. Stir well to ensure the popcorn is evenly coated.
7. Spread the coated popcorn onto the large ungreased cookie sheet in a single layer.
8. Bake in the preheated 200°F oven for one full hour.
9. It is crucial to turn or stir the popcorn every 15 minutes while it’s baking to prevent burning and ensure even crisping.
10. Once baked, remove from the oven and let it cool completely on the cookie sheet. It will become crispier as it cools. Break apart any large clumps.

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Note

The recipe is for caramel popcorn and mentions baking at 200°F. It also warns that it “will burn if you don’t” turn it every 15 minutes. A handwritten note says “been its lots left comfy yesterday!” which might mean it keeps well or was enjoyed.

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