To Die For Carmel Corn
10 ½ - Ounce box of microwave popcorn, popped
(Butter flavor or similar flavor)
2 - Sticks of Butter = 1 cup
2 - Cups of dark brown sugar, packed
½ - Cup corn syrup
(Clear Karo Syrup)
½ - Teaspoon of salt
1 - Teaspoon of vanilla extract
½ - Teaspoon of baking soda
Preheat oven to 250*
After popping the corn in the microwave I like to pour it out on a sheet pan and then transfer it by hand to a large lightly greased (Pam works fine) roasting pan, this is to make sure no un-popped kernels make it in to the batch.
Combine the butter, brown sugar, and Karo syrup in a heavy saucepan, non stick works too. Once it’s all melted bring to a boil over medium heat; cook for five minutes stirring constantly. Remove from heat and add vanilla and baking soda mix in well and then pour mixture over popcorn. Use a rubber spatula or large plastic spoon mix popcorn to coat with the caramel.
Place in preheated oven for one hour, removing every 20 minutes to stir popcorn and caramel mixture.
Remove from oven and let cool for about 15 minutes, stir one last time to break up final product.
Store in an airtight container.
Makes 25 to 27 cups.