Grandma'S Caramel Corn

• 2 c. light brown sugar
• 1/2 c. light Karo syrup
• 1 c. butter (not margarine)
• 1/4 tsp. cream of tartar
• 1 tsp. salt
• 1 tsp. baking soda
• 6 qt. popped corn (Orville Redenbacher's

1. In saucepan, combine sugar, Karo syrup, butter, cream of tartar and salt.
2. Boil rapidly on medium heat, stirring constantly, until mixture reaches 260u0b0.
3. Remove from heat.
4. Stir in soda, stirring mixture thoroughly.
5. Immediately pour over popped corn in a large bowl, stirring until well coated.
6. Place coated corn in a large buttered roasting pan or sheet cake pan.
7. Bake caramel corn for 1 hour in preheated 200u0b0 oven, stirring 3 or 4 times.
8. Keep in a tightly covered container.
9. If it becomes sticky, place in oven again for a little while.

light brown sugar, light karo syrup, butter, cream of tartar, salt, baking soda, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194660 (may not work)