Caramel Corn

Ingredients

2 cups brown sugar
1 cup Roberts Butter
1/2 cup light corn syrup
1/2 teaspoon baking soda
1 teaspoon butter flavoring
1 teaspoon burnt sugar flavoring
1 teaspoon salt
8-10 cups popped popcorn

Preparation

Mix together brown sugar, butter and corn syrup in a saucepan. Bring to a boil over medium heat; boil 5 minutes. Remove from heat; add baking soda, flavorings and salt. Immediately pour mixture over the popped popcorn; place in a shallow roasting pan and bake at 250° for 1 hour, stirring every 10 minutes.

Recipe Contributed By: Mrs. S. C. Smith Omaha, Nebraska

Yield: 8 to 10 cups

Notes:

One-half cup of uncooked fresh popcorn will yield about 9 cups of popped popcorn.