Caramel Corn, Baked For A Delicate Crunch Hg

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Title: CARAMEL CORN, BAKED FOR A DELICATE CRUNCH HG
Categories: Candies
Yield: 12 Servings

1 c White sugar
1 c Brown sugar
1/2 c Butter or margerine
1/2 c Corn syrup
1/4 ts Cream of tarter
3/4 ts Salt
1 ts Baking soda
4 qt Popped corn

Place first 5 ingredients in sauce pan and bring to boil. Cover and allow
to boil 1 minute. Uncover and boil 4 minutes longer while stirring. Remove
from heat and add salt and soda. Pour over popped corn and stir to coat
completely. Spread on baking sheets. Bake at 250 degrees for 1 hour,
stirring every 15 minutes.
Leave in oven until cool. Makes light, crunchy caramel corn.

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