Caramel Corn

Ingredients:
1 1/2 cups brown sugar
2/3 cup light Karo syrup
1/2 cup water
4 Tbs. butter
1/3 tsp. soda
2 bags popped microwave popcorn (plain)
8 Tbs. melted butter

Preparation:
Place brown sugar, Karo, and water in deep pan and cook until it reaches 260°. Add 4 tablespoons butter. It will cool some. Cook until it returns to 270°; then turn heat off. Add 1/3 tsp. soda. Pour caramel over popped corn stirring constantly. Pour melted butter over popcorn then turn out onto a cookie sheet. Separate caramel corn into smaller clumps and let cool.

History:
I lived in Kansas City, Kansas for a couple years and used to shop at a discount market called GEM. When you walked in the door, you were met with the smell of freshly made caramel corn. I was able to convince one employee to part with the recipe. The original recipe was made in a copper kettle 3-feet in diameter - the quantities were in pounds. A little math helped reduce the recipe to the above quantity.