Recipe - Sister Mabels Caramel Corn

2 cup Light brown sugar; firmly
packed
One half cup Light corn syrup
1 cup Butter or margarine
One fourth teaspoon Cream of tartar
1 teaspoon Salt
1 teaspoon Baking soda
8 qt Popped corn; "old maids"
(unpopped kernels) removed

Preheat oven to 200 F. Combine brown sugar, corn syrup, butter, cream of
tartar and salt. Bring to a boil in a 2 One half quart saucepan, stirring
frequently. Cook to hard ball stage (260 F.) over mediumhigh heat,
stirring constantly. Remove from heat. Stir in baking soda quickly but
completely. Pour immediately over popped corn and stir to coat. Bake for 1
hour, stirring every 15 minutes. Turn out onto waxed paper to cool. Break
apart and store in an airtight container. Makes 8 quarts.

NOTES : Very good recipe.

Recipe by: Orville Redenbacher

Posted to MCRecipe Digest V1 #922 by SAS890@aol.com on Nov 25, 1997