carmel popcorn

• 3 Quarts Popped Popcorn
• 1 cup packed brown sugar
• 1/2 cup Karo light corn syrup
• 1/2 cup butter
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp vanilla
• Large mixing bowl
• Sauce pan
• Wooden mixing spoon

1. • 1

     Pop the popcorn. Separate the popped kernels from any of the unpopped kernels. You don't want any guests breaking a tooth.

     Salt very lightly.

   • 2

     Prepare an area to receive the hot coated popcorn.

     Layout a 24" x 24" (appr.) area of wax paper. Butter thoroughly to prevent the caramel corn from sticking.

   • 3
     Boiling the caramel topping.

     In medium sauce pan combine brown sugar, corn syrup, butter, and salt. Bring to a boil over medium heat stirring constantly. Stop stirring. Boil for (4) minutes. Remove from heat, stir in baking soda and vanilla. It will become foamy. Stir until the baking soda is completely dissolved.

   • 4
     Finished caramel corn cooling on the waxed paper.

     Pour over popcorn.

     Stir thoroughly to completely coat the popcorn. Pour the caramel corn onto the wax paper.

     Allow to cool completely before packaging. (It tastes great warm!)

   • 5

     Break into pieces of desired size. Store in air tight containers or Ziploc bags.