Caramel Corn

*Recipe from Grandma (Betty Hall)

2 Bags Popped Popcorn or 1/2 cup kernels, popped

2 Cubes (1 cup) Margarine

1/2 tsp Salt

2 Cups Packed Brown Sugar

1/2 Cup White Corn Syrup

1 tsp Butter Flavoring (butter extract)

1 tsp Baking Soda

Food coloring (optional)

1. Pop all of the popcorn and place in a large bowl.  Use your hands to move the popcorn to a new bowl making sure to leave all un-popped kernels in the first bowl.  Discard the un-popped kernels.  

2.  In a medium to large saucepan, combine the margarine, corn syrup, brown sugar and salt.  Bring to a good boil, stirring frequently.  Boil for 1 minute.  Remove from heat and add the 1 teaspoon baking soda and the butter extract. Stir well.  The mixture will change color and become foamy from the baking soda.

3. Pour the caramel mixture over the popcorn and stir well.  You do not need to use all of the caramel mixture.  Only use enough to coat the popcorn and have some white still showing.  Too much sauce will leave the popcorn chewy rather than crunchy after being baked and will have excess caramel stuck at the bottom of the baking pan.

4. Pour popcorn onto a baking sheet lined with aluminum foil.  Spread out evenly.  Bake in a 200 degree oven for 1 hour.

5. Remove popcorn from oven and stir with spoon or spatula.  Allow the mixture to cool.  When cool enough to handle you can move the popcorn to a bowl.

If coloring the popcorn

If you want to color the popcorn, add food coloring to the caramel mixture right before pouring onto the popcorn.  If coloring more than one color, split the popcorn into multiple bowls and split the caramel mixture into separate bowls to color each section a different color.  Pour one color over each bowl of popcorn.  Bake as directed.