Christmas Carmel Corn

Big Recipe Utensils:

2 Lg Stainless Steel Bowls--or containers--each capable of holding 18 to 20 cups of popped corn.

1 or 2 large tupperware bowls--use to shake down newly popped corn before dumping it into Stainless Steel bowls. (Discard any un-popped shaken-down kernals on the bottom)

2 long-handled wooden spoons (with which to stir the popped corn--as you add the syrup.)

Measuring cups and spoons

And lets not forget a good popcorn popper--old or new--anything that will work to pop enough corn! (old frypan would work if you don't get tired of popping and dumping!)

A 6 qt pan in which you can boil the syrup. It helps to have a solid handle on the pan--so you can grasp tightly (to pour the hot syrup over the popped corn.)

Potholder or 2 handy???

Two 14"x16" Cookie Sheets without edges so you can over-lap them for Big Recipe.

2 Heavy Duty Aluminum foil wide enough & long enough to cover the over-lapped cookie sheets.