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This is quick and easy and fun to make. So simple that even the little ones can pitch in measuring and stirring (just not over the stove). A rich, delicious fall delight, I'm sure this recipe will become one of your family favorites to have with warm cider on cool evenings.
1 cup butter (no substitutions)
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
Preheat oven to 200 degrees F. Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.
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