Carmel Corn

This Carmel Corn recipe is grate for a movie night, or just a sweet snack it comes in handy. This recipe comes from the Better Homes and Gardens New Cook Book.

16 cups popped popcorn

1 ½ cups packed brown sugar
¾ cup butter or margarine
6 tablespoons light corn syrup
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon vanilla

 

Remove all unpopped kernels from popped corn. Put popcorn into a large baking pan or roaster. In a 3 quart saucepan combine sugar, butter or margarine, corn syrup, and salt. Cook and stir over medium heat till butter melts and mixture comes to boiling. Cook, without stirring for 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn; gently stir to coat popcorn. Bake in a 300^o oven for 15 minutes; stir. Bake 5 to 10 minutes more. Remove corn to a large bowl; cool. Makes 16 cups.