Caramel Corn

1 cup brown sugar, firmly packed
1 stick butter or margarine
1/4 cup white corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
3 to 3 1/2 quarts of popcorn

Prepare a large clean brown grocery bag by spraying it liberally, on the inside, with Pam or similar cooking spray. Set aside. Bring to boil, in 1 quart Pyrex glass measure, (with handle to pour easily), sugar, butter or margarine, syrup and salt. Bring to boil in microwave oven and boil for 2 minutes on HIGH POWER. Remove from oven and add baking powder. Stir well. It will foam. Put popped corn in prepared bag and pour caramel mixture over the corn. Fold down the top of the bag and put it in the oven and microwave for 1 1/2 minutes on HIGH POWER. Remove bag and shake vigorously, holding the top of bag closed. Put bag in oven again and cook for another 1 1/2 minutes on HIGH POWER. Remove and shake again, turning bag in different directions to distribute the caramel evenly. Pour the popcorn onto waxed paper and let cool. Hint: Caramel mixture will scorch very easily. Don't overcook.

Caramel Frosting

1/4 lb (16 pieces) vanilla caramels
1/4 cup water
3 Tblsp butter or margarine
dash of salt
2 cups sifted confectioners sugar

Combine the caramels and water in a 1 1/2 quart saucepan. Melt caramels over low heat, stirring occasionally. Cool to room temperature. Cream the butter or margarine; add dash of salt. Add confectioners sugar alternately with the caramel sauce, blending till frosting is smooth and creamy. Chill till of spreading consistency, about 30 minutes. Frosts one 9 inch square cake or 1 dozen cupcakes. Variation: Add 2 tablespoons chopped walnuts.