Baked Caramel Corn Yield: About 5 quarts Oven Temperature: 250 degrees F Ingredients: 2 sticks butter or margarine 2 cups firmly packed brown sugar 1/2 cup corn syrup (dark or light) 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon pure vanilla extract 6 quarts plain popped popcorn

Directions:
In a medium sized pot (4 quart size works well), melt the butter and stir in the brown sugar, corn syrup, and salt. Bring it to a boil, stirring constantly. Boil without stirring for 5 minutes. When 5 minutes are up, remove the caramel from the heat. Stir in the baking soda and vanilla. Gradually pour the caramel over the popped popcorn, mixing well but gently so as not to break up the corn.

Turn the popcorn out into a large, shallow baking or roasting pan. Bake the corn in a 250 degree oven for 1 hour and 15 minutes, gently stirring the corn every 15 minutes. Remove the corn from the oven and cool slightly. Break it apart and store in a tightly covered container.

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