Caramel Corn

Directions

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   Cook to
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   hard
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   boil,
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   260°.
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   Take
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   off
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   heat
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   and add 1 teaspoon baking
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   soda.
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    Stir quickly and pour over 1 (6 ounce) bag of
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    popped
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    corn
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    (3/4 cup unpopped) in large mixing bowl. Mix and spread on 2 jelly roll or cookie type sheets.
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    Bake at 200° for 30 minutes on
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    each
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    side,
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    mixing
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    at
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    turns to coat evenly.
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    Pour out on waxed
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    paper
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    and separate while hot into small pieces.