Baked Caramel Corn
6 qts popped corn 1 tsp. salt
1 cup butter 1/2 tsp. baking soda
2 cups brown sugar - packed firmly 1 tsp. vanilla
1/2 cup light or dark corn syrup (I use dark)
Preheat oven to 250 degrees ( I use a roaster because I usually make a double batch & it just works better for me, but I am sure the oven will work fine.) Coat bottom and sides of large roasting pan with vegetable coating spray.
Place popped corn in pan.
In a heavy saucepan, melt butter over low heat. Stir in sugar, corn syrup and salt. Bring to a boil stirring constantly.
Boil without stirring for 5 minutes. Remove from heat and stir in baking soda and vanilla.
Gradually pour over popped corn and mix well. Bake for 60 minutes, stirring every 15 minutes - I set a timer just so I don't foget because it will only take a few extra minutes for it to burn! Remove from oven or roaster and cool completely. Break apart and store in a tightly covered container.
This recipe appeared in the magazine Our Ohio and was submitted by Mrs. Richard Shaferly from Alvada