ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crispy Caramel Corn

Yield Makes 4 quarts

Ingredients

  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 1/2 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 (3-ounce) packages microwave popcorn, popped (16 cups)
  • 1 cup mixed nuts (optional)

How to Make It

  1. Stir together first 5 ingredients in a saucepan; bring to a boil over medium heat, stirring constantly. Remove mixture from heat, and stir in soda.

  2. Place half of popcorn and, if desired, nuts in each of 2 lightly greased shallow roasting pans. Pour sugar mixture evenly over popcorn; stir well with a lightly greased spatula.

  3. Bake at 250° for 1 hour, stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Store in airtight containers.