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Sunday, May 30, 2010

Caramel Corn

5 quarts popped corn
1/2 c corn syrup
2 c brown sugar
2 sticks butter
pinch of cream of tartar
1 t butter flavoring
1 t baking soda

Pop the popcorn.  Best if not microwave, but microwave will work.  In a medium saucepan, bring corn syrup, brown sugar, butter and cream of tartar to a boil.  Boil for 5 minutes.  Remove then from heat and add the butter flavoring and baking soda.  MOVE QUICKLY as the caramel will harden quickly.  Pour over popped popcorn and stir so everything is well coated.  CAUTION: This caramel is extremely hot.  It will burn you instantly if in contact with your skin (I learn from experience.)  Divide the coated popcorn over two jelly roll pans that are lined with parchment paper, and spread evenly across the whole pan.  Bake at 225 for 1 hour stirring every 15 minutes.  Take out after it's baked and let cool for about 20-30 minutes.  Break apart and eat immediately and store the remainder in Ziploc bags. 

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