Aunt Shirley'S Caramel Corn

1. 1

   Spread freshly popped corn into a large, shallow pan.

2. 2

   Place in a slow oven (250u00b0) to keep warm and crisp.

3. 3

   In a heavy saucepan, combine butter, brown sugar, corn syrup and salt.

4. 4

   Cook over medium heat, stirring, until sugar dissolves.

5. 5

   Boil to firm ball stage (248u00b0) about 5 minutes.

6. 6

   Remove from heat and stir in soda.

7. 7

   Syrup will foam.

8. 8

   Pour hot caramel mixture over popped corn in a fine stream.

9. 9

   Mix well.

10. 10

    Return to oven for 45 to 50 minutes, stirring every 15 minutes.

11. 11

    Cool and serve or store in airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.