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3 qt. popped popcorn
1 c. brown sugar
1/2 c. margarine
1/4 c. white corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

Place popped corn in a large paper grocery bag which has
been sprayed inside with Pam or any nonstick vegetable spray.
(Do not use recycled paper.) Combine firmly packed cup brown
sugar, margarine, syrup and salt in a microwavesafe 1 quart
bowl and stir well. Microwave on High for 2 minutes, uncov-
ered, stir well. Microwave on High additional 2 minutes, stir
in soda, mixing well. Pour caramel mixture over popped corn in
the coated bag, close bag. Microwave on High for 1 1/2 min-
utes, shake bag well. Microwave on High for 1 1/2 additional
minutes, shake bag well. Microwave on High for 45 more sec-
onds. Spread caramel corn on waxed paper or cookie sheets to
cool and store in airtight container.
Note: This recipe is for microwaves of approximately
600 watts. If your microwave is higher wattage, you may need to
adjust cooking time. My microwave is 700 watts, and I cook the
caramel mixture the same amount of time. However, when the bag
of popcorn goes in, I cook it for 1 minute and 10 seconds the
first two times and 30 seconds the final time. The popcorn may
char if cooked too long.

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