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    Oven Carmel Corn


    Source of Recipe


    Virginia VanderMay
    Oven Carmel Corn
    Virginia VanderMay

    8 to 9 quarts popped popcorn
    1 cup butter or margarine
    1/2 cup white corn syrup
    2 cups brown sugar
    1 teaspoon salt
    1/2 teaspoon baking soda
    nuts (optional)

    Boil butter or margarine, corn syrup, brown sugar, and salt for 5 minutes, stirring occasionally. Remove from heat and add soda, stir well. Pour over popped corn, mixing well, add nuts if desired. Put in a large flat pan or pans. Bake for 250 degrees for 1 hour, stirring 3-4 times. When cooled, keep in airtight container.


 

 

 

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