1. Heat oven to 200°.
2. Place popcorn in very large roasting pan, very large bowl, or divide popcorn between 2 ungreased rectangular pans, 13 X 9 X 2 inches.
3. Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring remove from heat. Stir in baking soda until foamy.
4. Pour sugar mixture over popcorn toss until evenly coated. If using bowl, transfer mixture to 2 ungreased rectangular pans, 13 X 9 X 2 inches.
5. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.
*Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Cup: Calories 200 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 15mg Sodium 170mg Carbohydrate 25g (Dietary Fiber 1g) Protein 1g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 2% Iron 2% DIET EXCHANGES: 1 Starch 1 Fruit 1 Fat
Nutty Oven Caramel Corn: Decrease popcorn to 12 cups. Add 3 cups walnut halves, pecan halves or unblanched whole almonds.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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