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---------- Recipe via Meal-Master (tm) v8.02
Title: CRAKERJACK
Categories: Appetizers
Yield: 1 servings
6 qt Unseasoned popped popcorn
2 c Brown sugar
1/2 c Light corn syrup
2 Sticks butter
1 ts Salt
1/4 ts Cream of tartar
1 ts Baking soda
Preheat over to 200 deg.F Divide the ppcorn between 2
large bowls. Oil 2 lipped cookie sheets very well and
set aside. In a deep saucepan, comb8ine the brown
sugar, corn syrup, butter, salt and cream of tartar.
Insert candy thermometer. Bring to a boil and cook the
mixture over medium heat for about 5 min, stirring
occasionally, until the therm. registers 260
degF.(hard ball stage). Remove from the heat and
quickly stir in te baking soda. The mixture foams up.
Pour the syrup mixture over the opocorn, half into
each bowl. Work quckly to coat all the popcorn with
the caramel.
Spread popcorn evenly on the cookie sheets and bake
for 1 hour, stirring 3 times. Remove from the oven
and spread popcorn on wax paper to cool, breaking up
the larger pieces, if necessary. Store in airtight
container. **Storing it would never be a problem in my
house, eat it up to fast!!!
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