Caramel Corn

1. 1

   Spread freshly popped corn in a large shallow sheet pan.

2. 2

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

3. 3

   Combine butter, brown sugar, corn syrup and salt in 2-quart heavy saucepan.

4. 4

   Place on medium heat, stirring until sugar dissolves.

5. 5

   Continue to boil to the firm ball stage (248u00b0) about 5 minutes.

6. 6

   Remove from heat and stir in baking soda; syrup will foam.

7. 7

   Take popped corn from oven and pour hot caramel mixture over it in a fine stream.

8. 8

   Stir to mix well.

9. 9

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

10. 10

    Makes almost 2 pounds.

No additional tips available.