“This recipe is a tradition in our family during sugar beet harvest time. My father-in-law would stop work for a while to have a quiet caramel popcorn chat with me.”
1 cup margarine
½ cup light corn syrup
2 cups firmly packed light brown CRYSTAL SUGAR®
¼ teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
6 – 7 quarts popcorn
½ – 1 pound salted peanuts (optional)
- Lightly grease 2 jelly roll pans (12 x 17 x 1”).
- Mix margarine, syrup and brown sugar in a 3-quart pot. Bring to a boil and boil for 6 minutes, stirring once. Take off heat and add cream of tartar, salt and baking soda. (Have soda, salt and cream of tartar measured ahead of time in a small cup so you can throw it all in at once.) With a long spoon, mix this until foamy.
- Pour mixture on popcorn. Mix well and spread on jelly roll pans.
- Bake for 1 hour in 200 degree oven. Stir once halfway through baking and again when you remove it from oven. Cool and store.
Yield: 3 gallon-size plastic bags.
Hint: Mixture can also be made into popcorn balls if desired.