Caramel Popcorn Prep Time 15 mins Cook Time 60 mins Makes 20 cups 20 cups popped popcorn (about 2 bags of microwave popcorn) 5 L 2 cups packed brown sugar 500 mL 1 cup Imperial Margarine 250 mL 1/2 cup corn syrup 125 mL 1/2 tsp salt 2 mL 1/2 tsp baking soda 2 mL Pre-heat oven to 200°F (100°C). Place popcorn in a large roasting pan and set aside. In 2-quart (2 L) saucepan, combine brown sugar, margarine, corn syrup and salt. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Continue boiling without stirring until candy thermometer reaches 238°F (115°C) or small amount of syrup dropped into very cold water forms a soft ball and flattens on removal from water (4 to 6 minutes). Remove from heat; stir in baking soda. Pour over popcorn; stir until all popcorn is coated. Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven; immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container. |