Sister Mabel's Caramel Corn Recipe

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Sister Mabel's Caramel Corn

Contributed by: Margie

2 cups light brown sugar
1/2 cup light corn syrup
1 cup butter
1/4 tst cream of tartar
1 tsp salt
1 tsp baking soda
6 quarts popped corn

In a saucepan, combine sugar, corn syrup, butter, cream of tartar and salt.
Boil rapidly on medium high heat, stirring constantly, until mixture reaches 260 degrees.
Remove from heat and stir in soda, stirring to mix thoroughly.
Immediately pour over popped corn in a large bow, stirring until well coated.
Place coated corn on a large buttered roasting pan or sheet cake pan.
Bake caramel corn for 1 hour in a preheated 200 degree oven, stirring 3 or 4 times.
Keep in a tightly covered container. If it becomes sticky, place in oven again for a little while.

Makes about 6 quarts

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