Carmel Corn

10 cups popped corn
1 cup granulated sugar
1 cube Imperial Margarine (it must b e Imperial other margarines will not work)

In a heavy pot large enough for 10 cups of corn, cook the sugar and margarine on medium high to high heat.
Stirring constantly until it turns a caramel color. Remove from heat. Stir in popped corn, coating as much as possible. Pour out onto foil, spread out. Let cool thoroughly. store in covered plastic container or ziplock storage bag.

Cook 5 to 10 minutes, and wash your pan after each batch of caramel you cook.