1/3 cup margarine or butter½ cup brown sugar
1 Tbls. white corn syrup (Karo)
¼ tsp. baking soda
Place all ingredients in saucepan. Bring to boil and boil for 2-3 minutes. Remove from heat, add soda, stir rapidly. Pour over popped corn. Gently fold popped corn into caramel. Careful, the caramel retains the heat.
I usually pop my corn in the same pan BEFORE I make the caramel. I eyeball it. Over high heat, heat roughly 2 Tbls. oil in medium saucepan, add 3 kernels of popping corn and cover. Once the kernels pop, add 1/3 cup of popping kernels and cover. They will start popping almost immediately. When the pops are 2-3 seconds apart, remove from heat and pour into large bowl. Add salt.