 | 5-6 quarts popped corn (use air pop or as little oil as
possible; not microwave popcorn)
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| 1 cup brown sugar
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| 1/4 cup light corn syrup
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| 1 stick butter
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| 1/4 tsp. salt
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- Put popped corn into a paper grocery bag
- Put brown sugar, corn syrup, butter and salt into a
microwave-safe bowl and boil for 2 minutes. (begin
timing after mixture begins to boil)
- Take out of microwave and stir in 1/2 tsp. baking
soda
- Pour sugar mixture over popped corn in bag, shake
well, microwave on high for 1-1/2 minutes; take out and shake well;
return to microwave for another 1-1/2 minutes. Shake and
microwave for another 1-1/2 minutes.
- Pour caramel corn out of bag onto cookie sheets to
cool; break it up as it cools Enjoy!
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