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OVEN CARAMEL CORN
From Lyn Sewell
15 cups popped corn
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 t. salt
1/2 t. soda
Heat oven to 200 degrees.
Divide popped corn between 2 ungreased baking pans, 13x9x2 inches. Remove any unpopped kernels.
In
saucepan, heat sugar, butter, corn syrup and salt, stirring
occasionally, until bubbly around the edges. Continue cooking over
medium heat 5 minutes.
Remove from heat; stir in soda until foamy. Pour on popped corn, stirring until corn is well coated.
Bake 1 hour, stirring every 15 minutes.
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