|Photo courtesy of Good Housekeeping|
6 qt. popped corn
(You can use 3 microwave bags but I'm too
cheap so I pop it in a large covered pan on the stove.)
In a sauce pan melt and stir:
2 c. brown sugar
2 sticks butter (salted)
1/2 c. light corn syrup (I use store brand...remember I'm cheap?)
1/2 tsp. salt
Cook and stir occasionally over medium heat until it comes to a boil. Once it comes to a rolling boil keep it on medium and stir constantly for 5 minutes (keeps it from scorching). Remove from heat and add 1/2 tsp. baking soda and stir. Pour it over the corn (the bigger bowl to fold it in, the better!) and fold until coated.
Pour onto 2 cookie sheets with raised edges (don't grease them). Bake 200 degrees for an hour...important...gently flip over the caramel corn with a pancake flipper every 20 minutes.
Store in airtight container...assuming your family hasn't devoured it in an evening...as ours definitely can!