AuthorRetroRuthRecipe From Newspaper Clipping, 1985
Spread freshly popped corn in a large shallow sheet pan. Put it in ii very slow oven (250 degrees) to keep warm and crisp.
Combine butter, brown sugar, corn syrup and salt in a 2-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to firm ball stage, 248 degrees, about 5 minutes.
Remove from heat and stir in baking soda. The syrup will foam. Take popcorn from oven and pour syrup over it in a fine stream. Stir 'to mix.
Return to oven for 30 minutes. Stir every 10 minutes. Cool; serve or store in airtight containers and set in a cool place.
Yield: 5 quarts or 2 pounds.
Ingredients
Directions
Spread freshly popped corn in a large shallow sheet pan. Put it in ii very slow oven (250 degrees) to keep warm and crisp.
Combine butter, brown sugar, corn syrup and salt in a 2-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to firm ball stage, 248 degrees, about 5 minutes.
Remove from heat and stir in baking soda. The syrup will foam. Take popcorn from oven and pour syrup over it in a fine stream. Stir 'to mix.
Return to oven for 30 minutes. Stir every 10 minutes. Cool; serve or store in airtight containers and set in a cool place.
Yield: 5 quarts or 2 pounds.