| 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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