Total Calories: 147
Bring the margarine, corn syrup, brown sugar and salt to a boil in a heavy saucepan on medium heat. Boil for 1 minute, stirring constantly. Remove from heat. Add the baking soda and mix well.
Pour over 4 quarts of popped corn. Mix with a wooden spoon to coat evenly.
Carmel corn may be served as is (for chewy caramel corn), or use one of these easy cooking methods to make crunchy caramel corn:
Pour sticky caramel corn into a large brown paper grocery bag. Roll down the top. Microwave for 30 seconds. Carefully remove the bag and shake it. Return to microwave and cook for 90 seconds, then 40 seconds, then 30 seconds, removing the bag and shaking it well after each cooking interval. (The shaking is important because it keeps the caramel corn from burning.) Pour caramel corn onto a cookie sheet and cool.
Preheat oven to 250°F. Pour caramel popcorn into the pan. Bake 45 minutes, turning popcorn every 10 minutes.
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