Tuesday, October 27, 2009
Baked Caramel Corn
6-8 qts. Popped popcorn (2 batches)
Bring to a boil (don't be impatient like me a put the heat on high. Keep it at medium and play the patience game!!!):
1 cup of butter/margarine pinch of salt
2 cups brown sugar, packed ½ tsp. Cream of tartar
½ tsp. baking soda
Coat popcorn and bake on cookie sheet at 250 for 15 minutes. Store in covered container.
An easy way to coat the popcorn is to put the popcorn and coating in a brown paper grocery bag and shake-that's what we did when I was a kid.