Caramel Corn

This is one of those things I make every year to give away to special people. 
Those little clear cello bags are perfect for filling and tying with a pretty ribbon. 
I have yet to meet someone who doesn't (secretly or otherwise) want some of this!
Is it healthy ~ NO!! BUT...is it yummy?? Oh dear me! 
I dare you to make some and not keep just a little for yourself. :)

Caramel Corn

**From "Better Homes and Gardens Cookbook" ~ Tenth edition

8 cups popped popcorn (about 1/2 cup unpopped)

3/4 cup packed brown sugar

1/3 cup butter

3 Tbsp golden corn syrup

1/4 tsp baking soda

1/4 tsp vanilla

Remove all unpopped kernels from the popped corn. 

Place popcorn in a large buttered stainless steel bowl.

In a medium sized heavy saucepan combine the brown sugar, butter and corn syrup. 

Clip a candy thermometer to the side of the pot (do not allow it to touch the bottom of the pan,

but make sure it is immersed in the liquid). 

Cook and stir over medium heat until the thermometer reads 255* F. 

This will take about 4 minutes.

Remove from heat and stir in baking soda and vanilla. 

DO NOT FORGET this step or it will not turn out!! (I speak from experience). 

Pour over popcorn and stir gently to coat.

Bake in 300 degree oven for 15 minutes ~ stir and return to oven for 5 more minutes. 

Turn popcorn out onto large pieces of foil and cool completely. 

Break into clusters and store tightly covered.

Makes about 9 cups.

**I usually add 1 1/2 cups of cashews to this...

it makes it extra special and gift worthy! 

You would add the nuts to the popcorn before the caramel mixture is mixed in.

I hope you enjoy it as much as we do.

Many Blessings, Camille