Caramel Corn

Course : Candy
Serves: 6 quarts
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1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
6 quarts popped corn

Preparation / Directions:

Preheat oven to 250°F. Melt butter over low heat, add brown sugar, corn syrup, and salt. Bring to a boil stirring constantly. Boil without stirring for 5 minutes (very important). Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 layers, shallow baking pan sprayed with Pam, or greased. Bake for 1 hour, stirring every 15 minutes. Enjoy.

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