Use any of our caramel sauces or our butterscotch sauce.2 quarts popped corn
1/2 t. baking soda
Preheat oven to 200º
Line a baking sheet with waxed or parchment paper.
Mix the warmed sauce with the salt and baking soda.
Place the corn into a large bowl. Drizzle sauce over and mix well to coat all the corn.
Remove from oven and, with a spatula, gently free from the paper. Let cool.
*note: If you are cooking more than one pan at a time in a convection oven might take longer.
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