Do you remember Cracker Jack in the box? They have been around longer than me. In my younger days Cracker Jack were a real treat. And then to get a prize inside. I cut this recipe in half so I only used 3 quarts of popped corn. I suggest one ask for some help in the stirring, that caramel sauce is hot and a bit hard to pour and stir at the same time. Some of my popcorn didn't get coated as well as it should have. This was a fun recipe to make, fairly easy and a inexpensive treat . Not real sticky or overly sweet. Next time I will add some peanuts. A keeper. Enjoy
Cooking from Quilt Country
6 Quarts of unseasoned popped corn
2 cups of light brown sugar
1/2 cup light corn syrup
1 cup butter (2 sticks)
1 teaspoon salt
1/4 tsp of cream of tartar
1 teaspoon baking soda
Pop the popcorn. Measure and divide between 2 good size bowls. Preheat oven to 200 degrees. Grease 2 rimmed baking sheets with oil. Set these aside.
In a medium size saucepan add the brown sugar, butter, light corn syrup, salt and cream of tartar. Insert a candy thermometer. Bring this mixture to a boil and cook stirring constantly for about 5 minutes or until the mixture registers 260 degrees on the thermometer. Remove from heat and quickly stir in the baking soda. This mixture will foam up. Get someone else to help to stir while you pour the hot mixture evenly over the 2 bowls. Spread the covered popcorn onto the two greased rimmed cookie sheets and bake for about 1 hour. Stirring every 20 minutes. Remove from oven and allow to cool. You could spread this on waxed paper and break up the larger pieces.
Store in airtight containers or in large zip-lock bags.
SHARING WITH flourmewithlove