This is a very old recipe from the back of an old insurance company calendar. The insurance agent used to come by our home out in the country to collect our payment. He would drop off calendars, pens, potholders, etc. Gone are the days but not this delicious recipe!
2 cups brown sugar (packed)
2 sticks unsalted butter
1/2 cup clear corn syrup
1 tsp salt
1 tsp baking soda
24 cups popped corn
Preheat oven to 200 degrees.
Lightly butter a large rimmed cookie sheet. Set aside.
In a large heavy-duty pot, over medium heat, boil the sugar, butter, corn syrup, and salt for 5 minutes, stirring often. Remove the syrup from the heat and stir in the baking soda. Pour the hot mixture over the popped corn, mixing well to coat all the corn. Place in the preheated oven for 1 hour, stirring every 15 minutes.
Remove corn from the oven and allow to cool completely before storing in covered container to keep crisp.
Serves 24.
2 sticks unsalted butter
1/2 cup clear corn syrup
1 tsp salt
1 tsp baking soda
24 cups popped corn
Preheat oven to 200 degrees.
Lightly butter a large rimmed cookie sheet. Set aside.
In a large heavy-duty pot, over medium heat, boil the sugar, butter, corn syrup, and salt for 5 minutes, stirring often. Remove the syrup from the heat and stir in the baking soda. Pour the hot mixture over the popped corn, mixing well to coat all the corn. Place in the preheated oven for 1 hour, stirring every 15 minutes.
Remove corn from the oven and allow to cool completely before storing in covered container to keep crisp.
Serves 24.
file photo for reference only
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