6 qts. popped corn

Melt 1 cup butter in saucepan (Blue Bonnet works best). Add: 1/2 c. Karo light syrup Dash of salt

Bring to a boil stirring constantly. Keep at a rolling boil for 3 minutes. Remove from heat. Add: Food coloring, optional

Stir well. Pour over popped corn. Mix well with buttered hands. Shape into balls. NOTE: For caramel corn pop a total of 10 quarts and pour the caramel over it. Mix well and spread on table to cool and set. Then put it in a tight covered container.