This is an excellent basic recipe that's
always a favorite. You can turn it into a gourmet treat
by adding one cup of roasted peanuts or chopped pecans,
and drizzling melted chocolate, peanut butter or butterscotch
baking chips over the carmel corn after it cools.
INGREDIENTS:
6 quarts popped corn (plain)
3/4 tsp. cream of tartar
2 cups brown sugar, packed
2 sticks margarine or butter
1/2 cup dark corn syrup
1 tsp. baking soda
dash salt
Combine cream of tartar, sugar, margarine
or butter, corn syrup and salt. Add nuts if desired. Melt
together until boiling. Remove from heat. Add baking soda
and stir; mixture will foam. Pour over popcorn that is spread
in a single layer on a jellyroll pan. Stir until all popcorn
is coated. Bake 60 minutes at 250*, stirring every 15 minutes.
REMOVE FROM PANS as soon as mixture is cool enough to handle.
Store in airtight container.
