Caramel Corn – SB

• 1 C popcorn kernels (unpopped)
• 2 C light brown sugar
• ½ C light corn syrup
• 8 OZ margarine
• ¼ TSP cream or tartar
• 1 TSP salt
• 1 TSP baking soda

Oven: 200° F

1. Pop the popcorn accordingly, and set aside in a large deep pan (a roasting pan works well).
2. In a 2½ QT saucepan melt the margarine and remove from the heat.
3. Add the brown sugar, corn syrup, cream of tartar and salt. Mix well, then bring to a boil over medium heat, stirring constantly. Cook to 260° F.
4. Remove the mixture from the heat and stir in the baking soda quickly, but thoroughly.
5. Pour at once over the popcorn and stir gently until all kernels are covered. Bake for 1 hour, stirring 2 to 3 times.
6. Turn out at once onto a parchment lined sheet pan. Spread apart and cool completely. Break apart and store in an airtight container.