Baked Caramel Corn

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Yield: about 5 quarts

Ingredients

  • 1 cup butter
  • 2 cups firmly packed brown sugar
  • 1/2 cup light or dark corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 6 quarts popped popcorn, unsalted

Instructions

  1. Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes.
  2. Remove from heat. Stir in baking soda and vanilla extract. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake at 250 degrees F for 1 hour, stirring every 15 minutes.
  3. Remove from oven; cool completely. Break apart.