This is almost as good as what comes from the Parrot Confectionery in downtown Helena.

The recipe is one of Grandma Olson’s Christmas recipes.

She always added almonds.

In a heavy pan, boil the following ingredients for 5 minutes:
2 cups brown sugar
1½ sticks of margarine
½ cup white Karo
1 teaspoon salt

Add:
1 teaspoon of butter flavoring
½ teaspoon of soda.
(Another recipe I have calls for vanilla and coconut flavoring instead of butter flavoring.)


Pour the syrup over:
16 cups of popped corn placed in a large roasting pan
Stir to coat the corn and then bake for one hour at 250, stirring every 15 minutes.
Nuts can be added before pouring on the syrup.
To cool, spread out on waxed paper and separate into chunks the size you like.
Mary Jo also makes a version of caramel corn and Jim looks forward to receiving his share each Christmas.