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Caramel Corn

Source of Recipe


From "The Ultimate Candy Book"






List of Ingredients



• 3 quarts plain popped corn
  
• 6 Tbsp butter, plus additional for greasing the pan
  
• 1 cup light brown sugar
  
• 1/4 cup light corn syrup
  
• 2 Tbsp hot water
  
• 1 tsp salt
  
• 1/2 tsp baking soda
  
• 1 Tbsp vanilla extract
  






Instructions



1. Preheat oven to 250 degrees (F). Butter an 11x17-inch baking pan or jelly roll pan generously; add the popped corn and set aside.
   
   
2. Melt 6 tablespoons butter in a heavy, 3-quart saucepan. Add the brown sugar, corn syrup, hot water and salt. Stir over medium heat until the sugar dissolves completely and the syrup comes to a boil. Clip a candy thermometer to the inside of the pan and cook, without stirring, until the mixture reaches 260 degrees (hard ball). Remove the pan from the heat and quickly stir in the soda and vanilla.
   
   
3. Pour the hot caramel over the popped popcorn and toss gently with 2 wooden spoons until all the popcorn is well coated. Bake in the preheated oven for 1 hour, stirring every 10 minutes. Remove the pan from the oven and place it on a cooling rack. Allow the caramel corn to cool completely in the pan. Store in an airtight container at room temperature for up to 2 weeks.
   
   Makes about 1 pound.