October Carmel Corn recipe, YUM!

Microwave Caramel Corn
From the Kitchen of Bethany Schultz

4 quarts of popped corn (about 2 full air popped thing)
OR two bags microwave popcorn (and then eliminate the salt from the carmel sauce recipe)
large brown paper grocery sack

In a bowl add 1/2 cup melted butter
1 cup brown sugar
1/4 cup white corn syrup
1/2 teaspoon salt

Cook in microwave on high for 2 minutes.
Stir in 1/2 teaspoons of baking soda.
Stir well to melted caramel like consistancy.

Pour over popcorn now in paper sack, stirring well as you pour.
Fold top of paper bag down a couple of times.
Place bag in microwave and cook on high for 1.5 minutes. Remove bag and stir well.
Continue to stir until the caramel has cooled (or you will be left with one big lump) around 15-30 minutes. (Just every couple of minutes is fine). OR pour caramel corn out onto wax paper to cool.