Microwave Caramel Corn

Cecil's Note: I start with hot air popped popcorn, about 4 quarts.

• 1 Cup brown sugar, packed
• 1 stick of butter or margarine
• 1/4 Cup white corn syrup
• 1/2 tsp salt
• 1/2 tsp baking soda

Combine everything except soda and popped corn in a 1 1/2 to 2 quart microwavable bowl Put in microwave on HIGH and bring to a boil. Cook for 2 minues. Remove from microwave and stir in soda. Put the popped corn in a large brown grocery bag and pour the syrup over the popped corn. Close bag and SHAKE vigoriously. Cook in bag on HIGH power microwave for 1 1/2 minutes. Remove and SHAKE and cook another 1 1/2 minutes. Cook another 1 1/2 minutes if needed, depending on individual microwave power. Pour onto a cookie sheet to cool. When cool, break apart and store in any air tight bag or container. A used bread wrapper works, if it is air tight.

WARNING: Never Never leave a brown bag in the microwave unattended. Some of them may have small metal particles in them, and can catch fire if left in the microwave too long.
C. Howard, April, 1997