Caramel Corn

Jane Mullen

Everyone loves this caramel corn! My brother-in-law got the recipe from a ward cookbook done a  very long time ago in Smithfield, Utah. He made it often while dating my sister to try to win her over - she was a good one to get - and it worked.  We have been making this delicious popcorn ever since. 

¾ cup brown sugar
¾ cup white sugar
½ cup Karo syrup
¼ cup water
1/8 tsp. cream of tartar
1 cube butter
¼ tsp. baking soda

Cook everything except baking soda to soft ball stage (225º - 230º F at SLC elevation), then stir in baking soda. Spread over popped corn.