Put 4-quart popped corn in brown grocery bag.
Combine oleo, brown sugar, white syrup and salt.
Bring to rolling boil.
Boil 2 1/2 minutes after rolling boil begins.
Remove from heat and add 1/2 teaspoon soda.
Stir well.
Pour over corn in bag, stir to coat corn.
Microwave 1 1/2 minutes on High.
Take out and shake bag good.
Return for another 1 1/2 minutes on High.
Take out; shake again.
Spread out on cookie sheet to cool.
Stir to keep separated while cooling.
use air popped or microwave popcorn, that will work as
Mix brown sugar, butter, corn syrup and salt in a
rulees with the caramel corn and serve.
Carmel Corn:.
Active: 15
Bring brown sugar, margarine, syrup and salt to full boil. Cook for two minutes, add soda.
Stir well.
Double this recipe and pour over popped corn.
Microwave on High 4 1/2 minutes. Shake bag every 1 1/2 minutes.
Let sit in bag to cool.
Shake again to break up.
ven to 350F & cook the microwave popcorn per pkg directions.
Mix together margarine, Karo, salt and brown sugar in microwave-safe bowl.
Cook margarine, Karo, salt and brown sugar 5 minutes (on High) in microwave.
Stir once while cooking.
Add baking soda.
Mixture should bubble.
Pour popped corn into large brown paper bag.
Pour caramel mixture over corn.
Microwave 1 minute.
Stir.
Microwave 1 minute more.
Stir.
Spread on cookie sheet to cool.
Combine sugar, oleo, syrup and salt in microwave pan and bring to a boil in microwave set on High.
Boil for 3 minutes.
Remove and stir in soda, mixing well.
Pour over popcorn (no salt or butter).
Mix to coat well.
Pour caramel corn into large brown paper bag loosely until it will fit into microwave oven.
Cook on High for 3 minutes.
Shake sack well after each minute.
Cool caramel corn on wax paper.
Store in 5-quart plastic container.
Combine brown sugar, butter, corn syrup and salt in a 2-quart glass bowl.
Microwave on High setting 3 to 4 minutes, stirring after each minute until mixture comes to a boil.
Microwave 2 more minutes; stir in baking soda.
Pour syrup mixture over popped corn and peanuts in paper bag; shake well.
Microwave on High setting for 1 1/2 minutes.
Shake bag well.
Repeat microwave and shake steps.
Pour caramelized popcorn into large roasting pan.
Cool and stir to separate caramel corn kernels.
Bring sugar, margarine and syrup to a boil in a 1-quart casserole.
Boil 2 minutes on High in microwave oven.
Remove from oven; stir in soda and vanilla.
Put popped corn in large brown grocery bag.
Pour syrup over popped corn.
Fold down top of bag and place in microwave.
Microwave for a total of 4 1/2 minutes on High.
Remove bag from oven every 45 to 60 seconds.
Shake well and turn bag over.
Spread caramel corn on waxed paper to cool. Store in sealed Tupperware container.
Set aside popped corn and peanuts in large brown bag. Mix sugar, syrup and salt in a 2-quart glass bowl. Cook in microwave on High 3 to 4 minutes. Stir each minute until boils. Cook 2 minutes more. Take out; stir in baking soda. Pour in sack over popcorn and peanuts. Shake sack. Put sack in microwave. Cook on High 2 to 2 1/2 minutes. Take out and shake bag. Put sack back in microwave. Cook 1 to 1 1/2 minutes. Spread and separate caramel corn on sheet of aluminum foil. Let cool. Place in airtight container for storing.
Put popped corn into a brown paper grocery bag. Combine first 3 ingredients and bring to a boil in microwave.
Boil 2 minutes. Add soda and stir until foamy.
Pour over corn and shake.
Fold bag and put into microwave. Microwave on High for 1 1/2 minutes. Remove and shake. Return bag and microwave another 1 1/2 minutes more. Remove and shake.
Pour caramel corn on counter.
Let cool.
In 1 1/2-quart casserole dish, mix brown sugar, butter or margarine, white corn syrup and salt.
Microwave on High until boiling, then cook 2 minutes longer.
Gently stir in baking soda. Pour syrup over popped corn in a paper grocery bag.
Close, shake and microwave on High 1 1/2 minutes, shake, microwave High 1 1/2 minutes.
May need to repeat a third time.
Pour caramel corn onto cookie sheet to cool.
Store in an airtight container.
r large microwavable bowl.
Microwave at high for 30-45
In a large bowl, mix brown sugar, syrup, margarine and salt. Microwave until it boils.
Boil for 2 minutes.
Add soda and stir. Put popped corn in a large brown paper bag.
Pour hot caramel mixture over corn.
(Be careful this is very hot.)
Shake the bag to coat the corn.
Microwave for 2 minutes.
Shake the bag and microwave for 1 1/2 minutes.
Pour out on a cookie sheet to cool.
Bring first 4 ingredients to a boil in a 2-quart glass measurer.
Boil 2 minutes on High in microwave.
Remove from oven and stir in soda.
Put popcorn in large brown bag (or Reynolds oven bag).
Pour syrup mixture over popcorn.
Fold over top of bag and place in microwave.
Microwave on High for a total of 4 minutes. Remove bag every minute and shake.
Spread caramel corn on waxed paper to cool.
Store in tightly covered container.
Bring sugar, margarine, syrup and salt to a boil in a 2-quart bowl.
Boil 2 minutes on High in microwave oven.
Remove from oven. Stir in soda.
Put corn in large grocery sack without any writing on sack.
Pour syrup over popcorn.
Shake and mix well.
Fold over top of bag and place in microwave on High for 3 1/2 to 4 minutes. Remove bag from oven every 30 seconds and shake.
Spread caramel corn on waxed paper to cool.
Store in tightly-covered container. Don't let sack touch oven.
Watch so won't catch fire.
Combine all ingredients, except soda and popcorn, in a 2-quart bowl.
Bring to a boil in microwave, then cook on High power for 2 minutes.
Remove and stir in soda.
Pour syrup over popped corn in large brown grocery bag; twist shut and shake well.
Cook in microwave for 1 1/2 minutes on High.
Take out and shake well and cook for another 1 1/2 minutes on High power.
Shake well and dump out on greased cookie sheet.
Keep moving while cooling so will be loose kernels.
Great caramel corn!
-quart glass bowl.
Microwave on High 3 or 4
Use
1 cup brown sugar and 1 cup granulated for lighter recipe (less sweet).