Yummy Carmel Corn

Yummy Carmel Corn

The syrup:

1 cup sugar

3 oz water

1/8 tsp cream of tarter

Pinch of salt 

Combine in heavy saucepan. Bring to boil. Reduce heat to simmer and cover. Cook for 3 minutes (to remove any sugar crystals on the sides). Uncover and cook to soft ball stage. This makes about 1/2 cup or enough for 2 batches of Carmel Corn.  Leftovers can be kept for about 2 months in cool, room temperature. 

The popcorn:

Air pop 1 cup kernels 

Pop into large brown bag that has been sprayed.  (Size like a large grocery bag). You may add salt & melted butter (makes it extra yummy), but not necessary. 

The Carmel:

1 cup packed brown sugar

1/2 cup (1 stick) butter

1/4 cup syrup from above

Come all in large, heavy saucepan. Bring to a rolling boi, reduce heat, cook for 3 minutes.  Quickly add 1 tsp baking soda and stir well. This will foam up.  Pour over popcorn in bag (try to keep near center so it doesn't stick to the sides). Mix with rubber spatula to distribute the Carmel. Fold down top of bag. Microwave 30 seconds on 50% power, shake bag and turn gab into another position.  Do this 3 more times for about 2 minutes at 50% power total.  Shake. Open bag and spread on counter. Using rubber spatula, spread out to cool.  Makes a lot!