STICKY CARAMEL CORN

          

Combine in saucepan and boil:

        2 cups brown sugar

        1 cube butter*

        1/2 cup light corn syrup

Pour over 3 – 3 1/2 quarts popped corn** and quickly stir.

Spread onto cookie sheet covered with waxed paper or parchment.

Cool thoroughly and store in airtight container.

  *Margarine can be used, but for best flavor, use butter.

**I prefer white popcorn for this recipe. 

OPTIONS:  Add 1 cup almonds and/or pecans.