3 bags microwave popcorn

2 C. light brown sugar

1/2 C. white corn syrup

1 C. butter

1/2 tsp. baking soda

Heat oven to 225°. Pop corn then pour onto a large, greased roaster pan.

In a 2-quart sauce pan, combine brown sugar, corn syrup and butter. Cook over medium heat, stirring occasionally until mixture comes to a boil (12 to 14 minutes). Continue cooking, stirring occasionally, until small amount of mixture dropped in ice water forms a soft ball that you can pick up with your finger. Remove from heat; stir in baking soda.

Pour mixture over popcorn, stirring until all popcorn is coated. Bake for 1 hour or until caramel corn is crisp; stirring every 15 minutes.

Remove from pan immediately. Cool completely. Store in tightly covered container.

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