| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 10 |
qt |
Popped popcorn; (unbuttered,– unsalted), up to 12 |
| 1 |
|
Box; (1 lb) brown sugar |
| 1/2 |
c |
Light Karo syrup |
| 1/2 |
lb |
Butter or margarine |
| 1/4 |
ts |
Cream of tartar |
|
|
A few dashes of salt |
| 1 |
ts |
Baking soda |
INSTRUCTIONS
Put the popcorn in a big ovenproof pot or pan at 250 degrees to keep it
warm while the coating is prepared. You should spray or butter the pan
before you start.
Combine brown sugar, Karo syrup, butter, cream of tartar, and salt. Bring
to a boil over medium-high heat, stirring constantly, to 260 degrees on a
candy thermometer (about 5 minutes - soft ball stage). Remove from heat and
stir in baking soda quickly and thoroughly. Pour syrup over hot popcorn,
stirring to coat. Bake at 200 degrees for 1 to 2 hours, stirring every 15
to 20 minutes or so. Test occasionally for doneness. The popcorn should be
crunchy, not chewy. Turn popcorn out onto waxed paper to cool. Store in
airtight container.
Posted to JEWISH-FOOD digest Volume 98 #013 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998
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