Midway Caramel Corn

• 1 c. popcorn kernels, popped to make 5 qt. (20 c.)
• 1 c. butter or margarine
• 2 c. brown sugar, packed
• 1/2 c. light corn syrup
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 c. toasted nuts, optional

1. Pop corn and keep warm in large roasting pan in oven.
2. (I spray lightly with Pam.)
3. Combine remaining ingredients, except soda and nuts in 2-quart heavy saucepan over medium heat.
4. Stir until brown sugar dissolves, then continue to boil to soft ball stage (234u0b0 to 235u0b0).
5. Remove from heat and stir in soda.
6. Pour hot syrup over popped corn and nuts, stirring to combine well.
7. Return to preheated 250u0b0 oven for 15 minutes.
8. Stir corn and repeat heating and stirring two more times.
9. Cool thoroughly on brown paper sack. Store in airtight containers in cool place.
10. Makes about 5 quarts.

popcorn kernels, butter, brown sugar, light corn syrup, salt, baking soda, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253507 (may not work)