Servings: 12
Ingredients
5 quarts freshly popped corn (25 cups)
1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. baking soda
Method
Pop the corn and remove any unpopped kernels. A cup of popping corn produces about 30 cups. Measure 25 cups into a broiler pan.
Place in 250 F. oven to keep the corn crisp.
In a heavy saucepan, combine butter, sugar, corn syrup and salt. Stir over medium heat until sugar completely dissolves.
Then cook, stirring occasionally, until a few drops of the mixture form a firm ball when dropped into cold water (temperature of syrup 248 F). The butter may at first not blend completely with the mixture, but it will combine when the mixture is almost done. Remove from heat and stir in soda. Mixture will foam.
Remove popped corn from the oven and pour the hot sugar mixture over it in a thin stream, stirring well with a fork to mix. (This should be a team effort - let one person pour and the other toss the mixture.)
Return to the oven for 50 to 60 minutes, stirring every 15 minutes, until the mixture is crisp.
Cool completely. Pack in small plastic bags for shell-out, or store in air-tight jars. Makes about two pounds.