| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Snacks | 1 | Servings | |
INGREDIENTS
| 2 | c | Light brown sugar; firmly packed |
| 1/2 | c | Light corn syrup |
| 1 | c | Butter or margarine |
| 1/4 | ts | Cream of tartar |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 8 | qt | Popped corn; "old maids" (unpopped kernels) removed |
INSTRUCTIONS
Preheat oven to 200 F. Combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil in a 2 1/2 quart saucepan, stirring frequently. Cook to hard ball stage (260 F.) over medium-high 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 MC-Recipe Digest V1 #922 by SAS890@aol.com on Nov 25, 1997
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