Hull-less Carmel Corn

1 9-10oz bag puff corn
1 C brown sugar
1 stick butter
1/4 C white corn syrup
1/2 tsp salt
1/2 tsp baking soda

Place puff corn in a large 4 to 5 quart microwave safe bowl (I use a tupperware popcorn bowl). In another 1 1/2 quart bowl, combine butter, brown sugar, syrup and salt and bring to boil on high (about 2-3 minutes). Once boiling, boil mixture for 3 miuntes, stirring several times. Remove from microwave and stir in the soda. Mix well, pour foamy syrup over popcorn and stir to coat as well as possible. Put coated popcorn back in microwave and cook on high for 3-3 1/2 minutes, stirring every 30 seconds, coating the popcorn well. Spread out on a large cookie sheet to cool and crisp. Store in an airtight container.

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Rachel Tiller ~ Edmond, OK ~ Moderator
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