Caramel Crunch Popcorn
20 cups popped popcorn (approximately 2 bags of microwave popcorn)
2 cups packed brown sugar
1 cup margarine
1/2 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 200=BAF. Place popcorn in a large roasting pan and set
aside. In 2-quart saucepan, combine brown sugar, margarine, corn
syrup, and salt. Cook over medium heat, stirring constantly, until
mixture comes to a full boil. Continue boiling without stirring until
candy thermometer reaches 238=BAF or small amount of syrup dropped into
very cold water forms a soft ball and flattens on removal from water
(4 to 6 minutes). Remove from heat; stir in baking soda. Pour over
popcorn; stir until all popcorn is coated. Bake for 20 minutes; stir.
Continue baking for 25 minutes. Remove from oven; immediately place
caramel corn on waxed paper; cool completely. Break into pieces.
Store in tightly covered container.
Makes about 20 cups.
20 cups popped popcorn (approximately 2 bags of microwave popcorn)
2 cups packed brown sugar
1 cup margarine
1/2 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 200=BAF. Place popcorn in a large roasting pan and set
aside. In 2-quart saucepan, combine brown sugar, margarine, corn
syrup, and salt. Cook over medium heat, stirring constantly, until
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mixture comes to a full boil. Continue boiling without stirring until
candy thermometer reaches 238=BAF or small amount of syrup dropped into
very cold water forms a soft ball and flattens on removal from water
(4 to 6 minutes). Remove from heat; stir in baking soda. Pour over
popcorn; stir until all popcorn is coated. Bake for 20 minutes; stir.
Continue baking for 25 minutes. Remove from oven; immediately place
caramel corn on waxed paper; cool completely. Break into pieces.
Store in tightly covered container.
Makes about 20 cups.