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Caramel Popcorn




Source of Recipe


Courtesy of Company's Coming


Recipe Introduction


This won't last long! Be prepared to refill the bowl several times. Also good for bag lunches and birthday parties


List of Ingredients




Popped corn (about
1 cup, 250 mL, unpopped)
24 - 28 cups 6 - 7 L



Hard margarine (or butter) 1 cup 250 mL
Brown sugar, packed 2 cups 500 mL
Corn syrup 1/2 cup 125 mL
Salt 1 tsp. 5 mL




Vanilla 1 tsp 5 mL
Baking soda 1/2 tsp 2 mL


Recipe



Put popped corn into extra-large bowl.

Combine margarine, brown sugar, corn syrup and salt in large heavy saucepan. Heat and stir on medium until boiling. Boil, without stirring, for 5 minutes.

Add vanilla and baking soda. Stir. Mixture will bubble and foam. Pour over popped corn. Toss until all pieces are coated. Spread on 2 large ungreased baking sheets. Bake in 250°F (120°C) oven for 1 hour, stirring every 15 minutes. Cool completely. Break apart. Store in resealable freezer bags. Makes about 24 cups (6 L).