Here is a recipe that reminds me of peanut brittle. You cook it on the stove and then into the oven it goes for that crispy crunchy texture that is reminiscent of grandmother's caramel corn.
2 cups brown sugar
1 cup butter or margaine
1/2 cup light corn syrup
1 tsp baking soda
1/2 tsp salt
5 quarts popped popcorn
Combine brown sugar, butter, salt, and syrup in saucepan. Heat until boiling, Continue cooking 5 minutes, stirring constantly. Mix in baking soda. Place popped corn in large bowl and drizzle caramel over it, mixing well. Bake corn in large, greased roaster pan at 200 F for one hour. Stir every 15 minutes. Remove from oven, let cool and break into chunks.
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