CARAMEL CORN
| 8 | cups | popped popcorn |
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(about 1/3 to 1/2 unpopped) |
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| 3/4 | cup | packed brown sugar |
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| 1/3 | cup | margarine or butter |
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| 3 | Tbsp | light corn syrup |
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| 1/4 | tsp | baking soda |
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| 1/4 | tsp | vanilla |
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Set oven at 350. |
Remove all unpopped kernels from popped corn. Place popcorn in a greased 17x12x2" baking pan. Keep popcorn warm in a 300 oven while making caramel mixture.
Butter the sides of a heavy 1 1/2 quart saucepan. In a saucepan combine brown sugar, margerine or butter, and corn syrup. Cook and stir over medium hear to boiling. Clip candy thermometer to side of pan. Cook and stir over medium heat to 225, hard ball stage (about 4 minutes).
Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat. Bake in a 300 oven for 15 minutes; stir. Bake 5 minutes more. Transfer popcorn mixture to a large piece of foil; cool completely. Break into clusters. Store tightly covered. Makes about 9 cups.