Monday, December 29, 2008

Carmel Corn

2 bags puff popcorn
1 1/2 c. brown sugar
3/4 c. butter
1/4 c. + 2 T light corn syrup
3/4 t. salt

Combine brown sugar, butter, corn syrup and salt in saucepan and stir till bubbly. Remove from heat. Add 1/2 t. baking soda, stir. Pour into shallow pan (9x13 pans or jelly roll pans work good) and bake for 1 hour at 200*, stirring every 15 minutes.

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