2
cups popping corn (enough so you have 6 to 8 quarts of popped
corn.....)
You
need a big roasting pan for this mess.....
Pop
your corn and set aside
then
combine in a saucepan:
2
cups Brown sugar packed
2
sticks Butter equal to 1 cup
simmer
this for Five minutes..
Remove
from stove and add 1/2 teaspoon Baking Soda (Be careful, it
foams up!)
stir
well and pour over the popped corn you have put in roasting
pan.. Mix well...
it's
messy to work with but well worth it........Bake at 250* that's
right 250* for one hour..
gently
stir this in oven about every 15 minutes to get caramel even
over popped corn
Remove
from pan while warm gently break apart some and let it cool
completely.....
This
freezes in Gallon size bags but in all the years I made it, it
never made it to the freezer..
This
is also one of those addictive things.. You cannot eat just a
small handful.....