by Kathy Hamman Miller
Preheat oven to 200 degrees
Ingredients:
3 3/4 quarts or 15 cups popped corn
1 cup brown sugar packed
1/2 cup oleo or butter
1/4 c honey
1/2 teaspoon salt
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.
Mix sugar, butter, honey and salt and cook in a medium size pot, stirring until fully melted and just bubbling around the 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 in well to coat, and bake for 1 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!
