Sunday, December 5, 2010

Cracker Jack Carmel Popcorn

8 cups freshly popped corn lightly salted
1 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup corn syrup (light)
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Preheat oven to 250 degrees.  Put fresh popcorn in an extra large bowl.  Have a cookie sheet (with sides) ready to pour the final mixture onto.  Note; if desired 1 cup peanuts may be added to popcorn BEFORE adding caramel sauce.

In medium saucepan mix sugar, butter and corn syrup. Stir over medium heat until boiling. Continue boiling 5 min without stirring. Remove from heat; add vanilla and baking soda. Use a spoon to drizzle over popcorn; stir to coat well. Pour onto a baking sheet.

Bake in preheated 250 degree oven for 1 hour, stirring several times. Pour onto waxed paper immediately to avoid sticking.  Once cooled, store in an air tight container.

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