(This is not a sticky caramel corn. I think it is sooooo good!)
7-8 cups popped corn 3 Tbs corn syrup
¾ cup packed brown sugar ¼ tsp baking soda
6 Tbs butter ¼ tsp vanilla
Remove all unpopped kernals from the popped corn. Put popped corn into a long cookie sheet or roasting pan. In a medium saucepan mix brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more. Remove pan from heat. Stir in baking soda and vanilla. Pour mixture over popcorn; stir gently to coat. Bake at 300° for 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel corn on a large sheet of wax paper to cool. Yummy!
(Joy Willbur)
