On Friday afternoon, I was looking for the perfect bonfire snack for my friends and I to munch on that evening. Of course, s’mores were on the menu that evening but I wanted something else that would pair with them. Crunchy, salty and sweet it’s nearly impossible to not have a second bowl. And that they did. The entire batch was gone by the end of the night – which I love… I guess it was a hit!
15 cups of popped corn
1 cup brown sugar, packed
½ cup butter
¼ cup white corn syrup
½ teaspoon salt
½ teaspoon soda
- Heat oven to 200 degrees
- Put popped corn in two un-greased cake pans
- In a heavy saucepan, combine the sugar, butter, corn syrup and salt. Heat stirring occasionally until mixture bubbles around the edges. Continue cooking over medium heat for 5 minutes.
- Remove saucepan from heat and stir in soda, this will become foamy. Pour over corn and stir until corn is coated.
- Place in 200 degree oven. Bake 1 hour and stir every 15 minutes. Allow to cool completely and store in an airtight container.