CARAMEL CORN (serves 10)
*3 1/2 quarts popped popcorn, (about 1/2 cup unpopped)
*1/2 cup butter
*1 cup firmly packed light brown sugar
*1/4 cup light corn syrup
*1/2 teaspoon salt
*1 teaspoon pure vanilla extract
*1/4 teaspoon baking soda
~Preheat oven to 250 degrees.
~Grease well a 15x10 inch jelly roll pan, or a roasting pan.
~Pop pop corn.
~Carefully remove all unpopped pop corn.
~Set popped corn aside.
~Melt butter in large heavy saucepan.
~Stir in brown sugar, corn syrup and salt.
~Bring to a boil.
~Reduce heat and boil 5 minutes.
~Remove from heat and stir in vanilla extract and baking soda.
~Pour syrup over popcorn mixture and mix well.
~Spread in greased jelly roll pan (or roaster).
~Bake 1 hour, stirring every 15 minutes.
~Remove from oven and separate kernels when cool enough to handle.
~Store in airtight container or ziploc bag.
`1 cup peanuts or pecans to caramel before adding to popped corn.