Caramel corn

My world famous recipe for caramel corn came from my good friend Pier. The secret is to bake it after you mix in the caramel. she bakes hers on cookie sheets, but I do mine in my big roaster pan. When we lived in Joseph, we cooked it for an hour in the oven, but we have found that leaves the corn too sticky here at sea level in the moist air....so if you live near the ocean or near sea level, you might add 20 minutes in the oven, as we do.

Pop 1 cup corn kernels - it will make 6 qts. Hand by hand move the corn into a Pam sprayed pan, shaking and sorting out the old maids and the dead kernels. Pier would place the popped corn into a warm oven to hold it, but we don't.

2 cups brown sugar
2 sticks margarine
1/2 cup corn syrup
Boil for 5 min. Add 1 tsp. baking soda and 1 tsp. salt
(watch out, it will foam when you add the soda)

Stir into the popcorn. Bake on cookie sheet or large pan for 1 hour, at 200 degrees, stirring every 20 minutes.