Caramel Popcorn 2
INGREDIENTS:
10 qt Popped popcorn;
-(unbuttered,-- unsalted),
-up to 12
1 Box; (1 lb) brown sugar
1/2 c Light Karo syrup
1/2 lb Butter or margarine
1/4 ts Cream of tartar
A few dashes of salt
1 ts Baking soda
10 qt Popped popcorn;
-(unbuttered,-- unsalted),
-up to 12
1 Box; (1 lb) brown sugar
1/2 c Light Karo syrup
1/2 lb Butter or margarine
1/4 ts Cream of tartar
A few dashes of salt
1 ts Baking soda
Put the popcorn in a big ovenproof pot or pan at 250 degrees to keep it warm while the coating is prepared. You should spray or butter the pan before you start.
Combine brown sugar, Karo syrup, butter, cream of tartar, and salt. Bring to a boil over medium-high heat, stirring constantly, to 260 degrees on a candy thermometer (about 5 minutes -
soft ball stage). Remove from heat and stir in baking soda quickly and thoroughly. Pour syrup over hot popcorn, stirring to coat. Bake at 200 degrees for 1 to 2 hours, stirring every 15 to 20 minutes or so. Test occasionally for doneness. The popcorn should be crunchy, not chewy. Turn popcorn out onto waxed paper to cool. Store in airtight container.
Combine brown sugar, Karo syrup, butter, cream of tartar, and salt. Bring to a boil over medium-high heat, stirring constantly, to 260 degrees on a candy thermometer (about 5 minutes -
soft ball stage). Remove from heat and stir in baking soda quickly and thoroughly. Pour syrup over hot popcorn, stirring to coat. Bake at 200 degrees for 1 to 2 hours, stirring every 15 to 20 minutes or so. Test occasionally for doneness. The popcorn should be crunchy, not chewy. Turn popcorn out onto waxed paper to cool. Store in airtight container.