posted by Debbie S 12-20-100 6:01 AM
The Popping Corn Book
Sister Mabel's Caramel Corn
2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 lb. margarine or butter
1/4 teasp. cream of tartar
1 teasp. salt
1 teasp. baking soda
6 qts. popped Orville Redenbacher's Gormet Popping Corn (2 batches)
In a 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to boil, stirring over medium high heat. Stirring constantly, boil rapidly to hard ball stage, 260 degrees (about 5 minutes). Remove from heat. Stir in baking soda quickly but thoroughly; pour at once over popcorn in large roasting or baking pan. Stir gently until all kernels are coated.
Bake at 200 degrees for 1 hour, stirring 2 or 3 times during baking. Turn out at once on wax paper; spread apart and allow to cool completely. Break apart; store in tightly covered container. Makes 6 quarts.