Carmel Corn is great for a Halloween treat and is easier to make
than you might think by following this recipe.
14 cups popped popcorn
2 cups brown sugar (packed)
1 cup butter
cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
Once you have popped the pop-corn, remove any un popped
kernels. Now place the popcorn in a buttered metal bowl and place in a 200
degree oven to keep warm.
Combine the brown sugar, butter, corn syrup
and salt in a saucepan and bring to a boil, stirring occasionally. Once it
begins to boil, stop stirring for 5 minutes, or until mixture reaches 255
degrees on candy thermometer.
Remove from heat and add baking soda. The
mixture will start to foam, so stir well until blended. Pour the hot mixture
over the pop-corn and toss gently with well buttered forks to distribute
Spread onto 2 un greased baking sheets and bake at 200 degrees
for 1 hour, stirring every 15 minutes.
Remove the Carmel corn from the
oven and allow to cool completely. Once cool, break it into clusters, and store
in a tightly covered container.
Source: Sunday Dinner Newsletter