Caramel Corn

Directions

1. 1
   Grease the sides and bottom of a large pan with butter.
2. 2
   Add the 3 quarts of popped corn and set aside.
3. 3
   In a heavy pan, combine the white sugar, butter or margarine, brown sugar, Karo syrup and pecans.
4. 4
   Cook over medium heat 15 minutes after it starts to boil or to 300° on a candy thermometer.
5. 5
   Pour over popped corn and toss.
6. 6
   Turn out on a greased cookie sheet; cool and break into pieces.