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Caramel Corn Crunch I




Source of Recipe


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Recipe Introduction


Once you start eating this buttery-sweet crunchy treat, you can't stop!


15 cups popped corn, unpopped kernels removed
2 cups packed light or dark brown sugar
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda

Preheat oven to 200*F (95*C). Place popped corn in a large, ungreased roasting pan or divide popped corn between two 13 x 9 x 2-inch baking pans (less desirable but it works, see note).
Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Cook for 5 minutes, without stirring. Remove from heat, stir in baking soda and mix well. Mixture will become foamy.
Immediately pour caramel mixture over popped corn and quickly toss to coat. (Or divide evenly between the two pans.) Don't expect all corn to be coated, that will happen in the course of baking.
Bake for 1 hour, stirring every 15 minutes. Remove from oven, immediately turn out of pan(s) onto a foil-lined counter top and break up slightly. Cool. Store in tightly sealed container.
Makes about 1 gallon. Recipe can be doubled.

Note: If you don't have a large roasting pan, those extra-large disposable aluminum roasting pans, available at supermarkets and discount stores, work very well and can be used more than once.