Desserts:

Baked Caramel Corn

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Ingredients

6 quarts unbuttered unsalted popped corn
1 cup peanuts, if desired
1 cup butter or margarine
1/2 cup light corn syrup
2 cups firmly packed brown sugar
1 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon baking soda

Instructions

Preheat oven to 200 degrees. Set two large 15x18-inch jellyroll pans or a large (13x18x4-inch) roasting pan aside. Mix popped corn and peanuts in a large bowl. In a heavy 2-quart saucepan, combine butter, corn syrup, brown sugar, salt and cream of tartar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. Stirring constantly, let it boil for five minutes. Remove from heat and stir in baking soda. Immediately pour over popcorn and nuts, turning to coat each kernel. Spread mixture in pans and place in oven for one hour, stirring every 15 minutes. Remove from oven and cool completely. Store in an airtight container to retain crispness. Makes six quarts.

Carol Urda
Bettendorf