Oven Carmel Corn ..... Flashback Friday

Oven Carmel Corn

Flashback Friday to a favorite at our house, years and years ago.  Our children had this as  a treat (often)!!!  If you have any leftovers, keep it in a container with a tight fitting lid.

Ingredients:

6 quarts of popped corn (yellow)

In a 3 qt. pan combine and boil for 3 minutes;

2 cups brown sugar

2 sticks margarine or butter

1/2 cup white Karo

Remove from heat and add:

1 teaspoon salt

*1/2 teaspoon baking soda

1 teaspoon butter flavoring

***

Directions:

Stir well and pour over 6 quarts of popped yellow corn. Stir until the popped corn is evenly coated. Bake at 225 degrees for 15 minutes. Stir well after each five minutes to prevent the coating from dropping to the bottom of the pan. You can use two 11 x 17 pans or a large roaster pan. Baking too long makes the coating brittle.

* CAUTION Use a long handle wooden spoon when you add the baking soda as it causes the mixture to froth and sometime spit. Don't get burned.