Ingredients

10 cups popped corn
¾ cup unsalted butter
1 cup brown sugar
1 cup raisins
¼ tsp baking soda

Steps

1. Make all of the popcorn. Spread out half (5 cups) onto a cookie sheet. Add ½ cup raisins.

2. Place the butter in a medium saucepan. Cook over medium-high heat until melted.

3. Add the brown sugar and baking soda. Continue to cook for an additional 3 minutes, keeping it bubbling. Stir continuously.

4. Remove the mixture from heat, and immediately pour half onto the cookie sheet. Sufficiently mix the popcorn, and set it aside. Add the rest of the popped corn to the cookie sheet with ½ cup raisins and the remaining caramel mixture. Blend well once again, and set aside.

5. Let the popcorn cool for some time. Once it’s cool and the caramel has hardened, it’s ready to eat!

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Emory

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