Oven Carmel Corn

From the kitchen of Virginia VanderMay

Ingredients

8 to 9 quarts popped popcorn
1 cup butter or margarine
1/2 cup white corn syrup
2 cups brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
nuts (optional)
 

Directions

Boil butter or margarine, corn syrup, brown sugar, and salt for 5 minutes, stirring occasionally. Remove from heat and add soda, stir well. Pour over popped corn, mixing well, add nuts if desired. Put in a large flat pan or pans. Bake for 250 degrees for 1 hour, stirring 3-4 times. When cooled, keep in airtight container.