- 1 cup [200 g] sugar
- 1 cup [250 mL] brown sugar
- 1 cup [225 g] butter
- 1/2 cup [125 mL] corn syrup
- 1 pinch cream of tartar
- 1 teaspoon [5 mL] baking soda
- 18 to 20 cups [4.5 to 5 L] freshly popped corn kernels
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- Into a heavy bottom casserole, mix together sugar, brown sugar, butter, corn syrup and cream of tartar.
- Bring mixture to a boil; leave to boil for 5 minutes, without stirring.
- Meanwhile, preheat oven to 200°F [93°C] and arrange popped corn kernels into a large roasting pan.
- After 5 minutes, remove mixture from heat.
- Pour hot syrup all over popped corn kernels; mix until well coated.
- Transfer into preheated for 1 hour, stirring every 10 minutes.
- Leave to cool completely, stirring from time to time.
- Keep into airtight containers.
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