Recipe#21532

Title: Popcorn Balls 02

From: hubbardm@tmn.com 
 Newsgroups: rec.food.cooking 
 Date: Sun, 10 Nov 1996 03:05:54 GMT 
 Message-ID: <563h2h$s4e@news2.cais.com> 

The easy answer for caramel popcorn and pecan pie recipes is
 to buy a bottle of Karo corn syrup. The recipes are on the
 bottle label. I'll include the caramel popcorn recipe here.
 3     Qt.  Popped corn
 1     Cup  Brown sugar
 1/2   Cup  Corn syrup
 1/2   Cup  Butter
 1/2   tsp. Salt
 1/2   tsp. Baking soda
 1/2   tsp. Vanilla
 Preheat oven to 250F.  Place popped corn (popped kernels
 only) in large shallow roasting pan; let stand in oven while
 preparing glaze.  In saucepan combine brown sugar, corn
 syrup, butter and salt. Stirring constantly, bring to a boil
 over medium heat. Without stirring, boil 5 minutes (If you
 have a candy/deep fry thermometer remove from heat at 245F).
 Remove from heat; stir in baking soda and vanilla.  Pour
 over warm popcorn; toss to coat well.  Bake 60 minutes,
 stirring every 15 minutes.  Cool, stirring frequently. Form
 into balls if desired. Store in tightly-covered container.