Baked Carmel Popcorn

7 quarts popped corn (1 ¼ cups about)

2 cups brown sugar
1 cup margarine or butter
½ C. white karo syrup
½ tsp salt

Bring to a rolling boil and cook stirring occasionally for 5 minutes over medium heat. Remove from heat and stir in 1 tsp baking soda. Pour over popcorn and stir until all is covered. Put popcorn on a cookie sheet and Bake at 200* for 45 minutes stirring every 15 minutes.

Sometimes I put more popcorn than called for so it goes further but then the carmel isn’t as thick. Half the fat you can eat twice as much!

My Great aunt is where I got this recipe and when I was little my grandma would make it almost every Sunday for the visitors treat. Watch out it is addicting.

Submitted by: Becky Phillips


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