Caramel Corn is one of our favorite things to make in the Fall. Remember I made it last year for Jack's preschool party? This is SUCH a great treat. It makes quite a bit so you can share some with others. Jack and I made this batch together and had enough for us, and to fill two tall jars to give as gifts. I know I have posted this before but it has been a year and it is worth sharing again. The key to good caramel corn is good popcorn (do not use microwave popcorn!). We used our Whirley Popper to make the popcorn.
Oven Caramel Corn
4 quarts popped corn
2 cups brown sugar
1/2 cup dark corn syrup
1 scant cup margarine or butter
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
Preheat oven to 250 degrees. Generously butter (or spray with non-stick cooking spray) a large roasting pan and put popcorn in pan.
In a large saucepan combine sugar, syrup, margarine and salt. Melt slowly on low heat and then boil 5 minutes. Remove from heat and add vanilla and baking soda. Stir and it will become foamy.
Pour at once over popcorn and mix carefully so you don't crush the popcorn. A big slotted spoon works best.
Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool and store in tightly covered containers. This also freezes well.