Carmel Corn...

I got this recipe from my friend Topie....it is the best Carmel corn you can make or buy for that matter. It is chewy,and soft but not hard or too sticky...I make it every year for my brother in law, Rick and this year I didn't, I know, but I was busy and so was he...Out of shame and embarrassment, he will be getting it for Valentines Day...I can then again, hold my head up high and put my shoulders back...and you dear friends, are getting to have this very dear and highly desirable recipe.......
Carmel Corn

2 cups light brown sugar
1/2 cup light corn syrup
1/2 pound margarine or butter
1/4 tsp cream of tarter
1 tsp salt
1 tsp baking soda
6 quarts popped orville popcorn

In a 2 quart saucepan combine brown sugar, corn syrup, butter, ream of tarter and salt. Bring to a boil and stirring over medium hear. Stir constantly, boil rapidly to hard ball stage (260 degree)

remove from heat, stir in baking soda...quickly but thoroughly pour at once over popcorn in large tin or roasting pan...stir gently until all kernels are coated. Bake at 200 degrees for 1 hour stirring 2-3 times during baking. turn out at once on wax paper. Spread apart and allow to cool completely. Break apart pieces to desired size. Store in lightly covered container....

very important here to use Orville Redenbacher popcorn...it pops with no seeds left, (you don't want those teeth breaking seeds in your Carmel corn) also 6 quarts is a gallon and a half....just eyeball it....and a roaster is almost a necessity for this...what do people do without a large roasting pan?

here are your ingredients, not to many, I used 'I can't believe it's not butter' and it worked fine, but real butter is wonderful, also I only buy dark brown sugar and really it is better....but light is fine...

all the ingredients in the pan....and stir over medium heat...with a pink spatula, but change to a wooden spoon...

this goes rather quickly so be sure to have everything ready...maybe 5 minutes and it is hard ball stage...buy a candy thermometer, you will have it your whole life and you will be happy....

pour the Carmel over the corn and stir quickly to coat...you will be glad you used the roaster and have all the extra stirring room...try not to get the hot Carmel on your finger, ouch!

spread evenly in the pan...

put in the oven....and set the timer...stir ever 20 minutes...

after an hour in the oven is over, spread it out on the counter that has been cover with waxed paper or parchment paper...

This is so good...and anytime is Carmel corn time! Make some for the big game, or to take on a trip, or the movies, or for a special gift!  Enjoy!

Cheers to Happy  !!