Ingredients
- 3/4 c brown sugar
- 1/2 c white corn syrup
- 3/4 c white sugar (or may use all brown sugar)
- 1/4 c water
- 1/8 t cream tartar
- 1/4 c butter
- Popped popcorn
Directions
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Put all ingredients except popcorn into a heavy duty saucepan. Cook to soft ball stage.
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Pour over popped corn. I can’t tell you how much – the recipe says “3 poppers.” If I have to guess, I’d say probably 10 cups of popped popcorn – I remember this making a LOT of caramel corn.
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Mix well.
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Spread onto waxed paper to cool.