Crispy Caramel Corn

Yield:

Makes 4 quarts

Recipe from


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)

Preparation

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.

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.

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.

Note:

Karen Walkup, Fallbrook, California,

April 2004