Recipe origin: United States Midwest Region

Ingredients

• 8 cups popped corn
• 1 cup butter (2 sticks)
• 1 cup brown sugar, packed
• ½ cup corn syrup
• 1 teaspoon baking soda

Procedure

1. Preheat oven to 250°F.
2. Place the popped corn in a large roasting pan.
3. Place the butter, brown sugar, corn syrup, and baking soda into a large saucepan. (The baking soda will cause the mixture to foam, so an oversized saucepan is needed.)
4. Heat the butter-sugar (caramel) mixture over medium heat, stirring constantly.
5. Remove saucepan from heat and allow to cool about 5 minutes.
6. Pour caramel mixture over popcorn and stir until mixed.
7. Bake for 45 minutes, stirring every 15 minutes.
8. Remove pan from oven and pour onto wax paper.
9. Allow to cool slightly, and break apart.

Serves about 6.

Dinnertime is usually the time when family members gather to eat and talk about their day. Large dinners are traditionally cooked on Sundays. Dinner, or supper, usually consists of meat, such as beef, chicken, or pork chops, a vegetable (or vegetable casserole) such as corn, green beans, or carrots, and a starch, such as potatoes, rice, or noodles. Baked beans may also be eaten.

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