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Ingredients
- 2 c. brown sugar
- 1/2 c. dark Karo syrup
- 1 tsp. salt
- 1 c. butter
- 5 qt. popped corn
Method
- Mix in 3-quart pan.
- Bring to a boil and let boil for 5 minutes.
- Remove from heat and add 1 teaspoon baking soda.
- Place 5 quarts of popped corn in a greased roaster pan and pour sauce over. Bake at 250° for 1 hour.
- Mix every 15 minutes.
- Spread on 2 or 3 cookie sheets to cool.
- Break up a bit.
- Store in airtight container.