Caramel Corn

1. 1

   Grease the sides and bottom of a large pan with butter.

2. 2

   Add the 3 quarts of popped corn and set aside.

3. 3

   In a heavy pan, combine the white sugar, butter or margarine, brown sugar, Karo syrup and pecans.

4. 4

   Cook over medium heat 15 minutes after it starts to boil or to 300u00b0 on a candy thermometer.

5. 5

   Pour over popped corn and toss.

6. 6

   Turn out on a greased cookie sheet; cool and break into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.