Caramel Corn (Recipe)

 

Ingredients

6 quarts popped corn (no salt or butter)
1 cup butter or margarine
2 cups packed brown sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

Steps

1. Preheat oven to 250c.  Put the popcorn in a 17x12x2-inch roasting pan or large foil pan; set aside.

2. Melt the butter or margarine in a medium saucepan over medium heat.  Add the brown sugar, corn syrup and salt.  Stir until the mixture starts to boil.  (The syrup should boil over its entire surface.)  Boil for 5 minutes without stirring.

 

3. Remove from heat.  Stir in the baking soda and vanilla, then pour the caramel mixture over the popped corn, stirring to coat.

4. Bake, uncovered, in the 250c oven for 1 hour, stirring every 15 minutes.

5. Remove the caramel corm from the oven and spread it out on a large piece of foil to cool.  Break into clusters.  Store in an airtight container.

Tips:

Use a 2-quart saucepan to assure that the syrup  will be just the right temperature and consistency after 5 minutes of boiling.

For a special touch, add nuts or candy coated chocolate pieces to the caramel/popcorn mixture just before cooling.