6 qt Unseasoned popped popcorn
2 c Brown sugar
1/2 c Light corn syrup
1 c Butter
1 ts Salt
1/4 ts Cream of tartar
1 ts Baking soda
Preheat over to 200°F. Divide the popcorn between 2 large bowls.
Oil two lipped cookie sheets very well and set aside. In a deep
saucepan, combine the brown sugar, corn syrup, butter, salt, and
cream of tartar. Insert candy thermometer. Bring to a boil and cook
the mixture over medium heat for about 5 minutes, stirring
occasionally, until the thermometer registers 260°F (hard ball
stage). Remove from the heat and quickly stir in te baking soda.
The mixture foams up. Pour the syrup mixture over the opocorn, half
into each bowl. Work quckly to coat all the popcorn with the
caramel.
Spread popcorn evenly on the cookie sheets and bake for 1 hour,
stirring 3 times. Remove from the oven and spread popcorn on wax
paper to cool, breaking up the larger pieces, if necessary. Store
in airtight container.
Storing it would never be a problem in my house, eat it up to
fast!
