Spread popped corn in a large shallow pan. Pat in 250°F oven to keep. Combine butter, brown sugar, and corn syrup in 2 quart sauce pan. Heat at medium until sugar dissolves. Continue to boil to form a firm ball (248°F), about 5 minutes. Remove from heat, stir in soda and syrup (will foam). Pour mixture over warmed corn in a fine stream. Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in airtight containers.
Instructions
Spread popped corn in a large shallow pan. Pat in 250°F oven to keep. Combine butter, brown sugar, and corn syrup in 2 quart sauce pan. Heat at medium until sugar dissolves. Continue to boil to form a firm ball (248°F), about 5 minutes. Remove from heat, stir in soda and syrup (will foam). Pour mixture over warmed corn in a fine stream. Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in airtight containers.
Author's Comments
This is the best caramel popcorn around!