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Directions: Preheat oven to 200 F. Combine brown sugar, corn syrup, butter, cream of
tartar and salt. Bring to a boil in a 2 1/2 quart saucepan, stirring
frequently. Cook to hard ball stage (260 F.) over medium-high heat,
stirring constantly. Remove from heat. Stir in baking soda quickly but
completely. Pour immediately over popped corn and stir to coat. Bake for 1
hour, stirring every 15 minutes. Turn out onto waxed paper to cool. Break
apart and store in an airtight container. Makes 8 quarts.
| Ingredients:
2 Cup(s) Light brown sugar
1/2 Cup(s) Light corn syrup
1 Cup(s) Butter or margarine
1/4 Teaspoon(s) Cream of tartar
1 Teaspoon(s) Salt
1 Teaspoon(s) Baking soda
8 Quart(s) Popped corn |
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