Carmel Corn

This is another family favorite made by my sister-in-law, Cathy. Every year for Christmas she makes each family a large bag of carmel corn. It is so good that it never lasts more that one day.

Carmel Corn Cathy

Bag of already popped corn ( 5 qt. size)

Boil for 5 minutes:

2 c. brown sugar

1 c. butter

1 tsp. salt

½ c. karo syrup

Take off heat and add ½ tsp. baking soda. Pour popped corn into 2 greased roasting pans. Pour sugar/syrup mixture over popped corn and stir Bake at 250 degrees for 1 hour, stirring evenly 15 minutes. Pour out on counter, separate pieces. Let dry. Store in gallon size zip lock bags. Makes 2 bags.