Title: Crakerjack
Categories: Appetizer
Yield: 1 Servings
| 6 | qt | Unseasoned popped popcorn |
| 2 | c | Brown sugar |
| 1/2 | c | Light corn syrup |
| 2 | | Sticks butter |
| 1 | ts | Salt |
| 1/4 | ts | Cream of tartar |
| 1 | ts | Baking soda |
Preheat over to 200 deg.F Divide the ppcorn between 2 large bowls. Oil 2
lipped cookie sheets very well and set aside. In a deep saucepan, comb8ine
the brown sugar, corn syrup, butter, salt and cream of tartar. Insert candy
thermometer. Bring to a boil and cook the mixture over medium heat for
about 5 min, stirring occasionally, until the therm. registers 260
degF.(hard ball stage). Remove from the heat and quickly stir in te baking
soda. The mixture foams up. Pour the syrup mixture over the opocorn, half
into each bowl. Work quckly to coat all the popcorn with the caramel.
Spread popcorn evenly on the cookie sheets and bake for 1 hour, stirring 3
times. Remove from the oven and spread popcorn on wax paper to cool,
breaking up the larger pieces, if necessary. Store in airtight container.
**Storing it would never be a problem in my house, eat it up to fast!!!