OLD FASHIONED CARAMEL CORN

Carmel Corn makes a wonderful Halloween treat and is easier to make
than you might think. I make a couple of batches and serve in large
black and orange bowls.

It's buttery taste will hook them all in and have them begging for
more! You can even bag some up to hand out for treats! This recipe
uses white sugar instead of brown to let the taste buttery come
through!



INGREDIENTS
14 cups popped popcorn 2 cups sugar (packed)
1 cup butter 1/2 cup light corn syrup
1 teaspoon salt 1 teaspoon baking soda

PREPARATION
Combine the sugar, butter, corn syrup and salt in a saucepan and bring
to a boil, stirring occasionally. Once it begins to boil, stop
stirring for 5 minutes, or until mixture reaches 255 degrees on candy
thermometer. (You may have to adjust according to altitude and
humidity). Remove from heat and stir in baking soda. The mixture will
start to foam, so stir well until blended.

While the caramel mixture is cooking, pop the pop-corn either in a hot
air popper or microwave. Once you have popped the pop-corn, remove any
unpopped kernels. Now place the popcorn in a large (buttered) metal
bowl.
Pour the hot mixture over the pop-corn and toss gently with well
buttered forks to distribute evenly.

Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1
hour, stirring every 15 minutes. if it starts to look too golden it
may be time to take it out!
Oven temperatures vary not only with model but with altitude, so
you'll have to adjust time accordingly.

STORAGE & SERVING
Remove the caramel corm from the oven and allow to cool completely.
Once cool, break it into clusters, and store in a tightly covered
container. For a Halloween party, serve on on a large serving tray or
in decorative bowls. For treats, fill those little paper Halloween
bags.