6 qt (1 1/2 cups or more, unpopped) popped corn
2 cups firmly packed brown sugar
1 tsp baking soda
2 sticks butter
1 1/2 cup clear corn syrup
1 tsp salt
Place the popped corn in a very large heat-proof bowl (I prefer a large aluminum dishpan).
Combine the brown sugar, butter, corn syrup, and salt in a medium, heavy saucepan; bring to a boil and cook for 5 minutes. Remove syrup from the heat and add in the baking soda; stir well. Pour the syrup mixture over the popped corn and mix until the corn is well coated with the syrupy mixture.
Spread in two large shallow pans and bake at 200 degrees for 1 hour; stir every 15 minutes. Remove from the oven. Stir until the corn is cooled enough that it won't stick together.
Store the cooled corn in tightly covered metal tins to keep it crisp.
1 tsp baking soda
2 sticks butter
1 1/2 cup clear corn syrup
1 tsp salt
Place the popped corn in a very large heat-proof bowl (I prefer a large aluminum dishpan).
Combine the brown sugar, butter, corn syrup, and salt in a medium, heavy saucepan; bring to a boil and cook for 5 minutes. Remove syrup from the heat and add in the baking soda; stir well. Pour the syrup mixture over the popped corn and mix until the corn is well coated with the syrupy mixture.
Spread in two large shallow pans and bake at 200 degrees for 1 hour; stir every 15 minutes. Remove from the oven. Stir until the corn is cooled enough that it won't stick together.
Store the cooled corn in tightly covered metal tins to keep it crisp.
File photo
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