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This recipe is from my mother-in-law, Jacque. The recipe says it covers 8 quarts of popped popcorn.  I’ve never actually measured my popped popcorn. I use approx. 1 cup of kernels and it works out to be a good ratio of popcorn to caramel.

Ingredients

 

• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 cup butter (2 cubes)
• dash of salt

 

• 1/2 tsp soda
• pinch cream of tarter

Directions

Bring first four ingredients to a boil for 5 minutes while constantly stirring. Remove from heat and stir in  soda and cream of tarter. Immediately pour over popped corn, stirring as you pour –the mixture cools very quickly. It’s helpful to have someone stir the pop corn as you pour the caramel.  Be careful –it’s very hot!!!

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