When I delivered the Peanut Butter and Chocolate Rice Krispies to our friend John, his wife Kathy lent me her air pop popcorn machine so I could make her famous Karamel Korn. This is delicious!
6 quarts popped popcorn
2 cups light brown sugar
1/2 cup corn syrup
2 sticks butter or margarine
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
Heat oven to 200 degrees. Mix all the ingredients besides the baking soda is a large saucepan. Bring to a boil over medium high heat, stirring constantly. Boil and stir until mixture reaches 260 degrees (about five minutes). Remove from heat and thoroughly but quickly stir in baking soda. Pour syrup over popped corn and stir until all corn is coated with mixture. Pour on two cookie sheets sprayed with no-stick PAM. Bake at 200 degrees for 1 hour, stirring two or three times. Turn out and let cool completely. Break apart and store in a tightly covered container.
You can also use this recipe for popcorn balls. Omit baking step and form balls of syrup coated popcorn (but don't burn yourself!)
Enjoy!
Thanks Kathy, this was GREAT! My husband requested that I put some almonds in the next batch, which I think was an excellent suggestion. I'll probably toast them beforehand. I've even considered drizzling a little chocolate on it.
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