Ingredients:
15 cups popped corn
1 cup brown sugar packed
1/2 cup oleo or butter
1/4 c honey
1/2 teaspoon salt of choice
1/2 teaspoon baking soda
Directions:
Pop the popcorn and place kernels in roasting pan. If you have a larger roaster like I have you can make a double batch to have some extra for sharing.
In a medium size cooking pot, mix together the sugar butter honey and salt stirring until fully melted and just bubbling around the outside edges. Continue cooking over medium heat so you have a nice low boil for 5 minutes stirring occasionally.
Remove from heat, adding the baking soda (which will bubble up) and stir until well combined.
Pour the caramel mixture immediately over the popped corn stirring it in well to thoroughly coat. Place in a 200-degree preheated oven and bake for an hour, stirring every 15 minutes. Cool and break apart.
Caramel Corn can be stored for up to one week in an air tight container. Enjoy!
