Oven Baked Carmel Corn

This is one of our holiday traditions; Christmas just wouldn't be the same without it!

INGREDIENTS

• 5 quart popped popcorn
• 1 cup butter or margarine
• 2 cups brown sugar, firmly packed
• 1/2 cup corn syrup
• 1 tsp. salt
• 1/2 tsp. baking soda

DIRECTIONS

Spread freshly popped corn in a large shallow sheet pan. Put it in a very slow oven (250 degrees) to keep warm and crisp. [Note: I have made this recipe and omitted this step, leaving the popped corn at room temperature, with no ill effect.] Combine butter, brown sugar, corny syrup and salt in a heavy saucepan (at least 2 quarts in size). Place over medium heat, stirring until sugar dissolves. Boil until the mixture reaches firm ball stage (248 degrees on a candy thermometer). This will take about 5 minutes. Remove mixture from heat, and stir in baking soda. Mix in well. This will cause the mixture to become foamy. Pour mixture slowly over and into the popped corn, stirring well. Return popped corn to oven (still at 250 degrees) for 45 to 50 minutes, stirring every 15 minutes. Cool and serve. To store, store in an airtight container and set in a cool place.