Caramel Corn

Photo: Cathy Wiechert

Ingredients

1 8 oz. bag Old Dutch puff corn curls

1/2 pound butter

1 cup brown sugar

1/2 cup light corn syrup

1 teaspoon baking soda

Preparation

In a 2 quart saucepan cook together butter, sugar and corn syrup for 2 minutes. Add baking soda to mixture. This will cause mixture to foam so 2 quart saucepan is necessary. Put puff corn in a large roaster. Pour caramel mixture over puff corn. Stir until mixed. Place in 250 degree oven for 45 minutes. Stir every 15 minutes. Remove from oven. Pour on waxed paper to cool. Break apart and enjoy. Store in closed container.