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

Directions
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.

Servings
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!

History:
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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