Mary Nahikian'S Caramel Corn

• 3 bags Puffed corn (Have to look hard for it in snack aisle. Chesters was the brand I found @ Publix.)
• 1 cup Butter
• 1 cup Brown sugar
• 1/2 cup Karo Syrup
• 1 teaspoon Baking soda
• 1 teaspoon Vanilla
• 2 cans Mixed nuts (primarily cashews, almonds & peanuts) - don't want to skimp

1. Preheat the oven to 250 degrees. Bring the butter, brown sugar & Karo to a boil in a large saucepan. (The mixture will foam up after you add the baking soda, so be sure the pan is large enough.). Boil for 2 minutes.
2. Stir in the baking soda and the vanilla off of the heat.
3. Empty the bags of puffed corn and the nuts into the largest deep-sided roasting pan you can find. (I bought a disposable aluminum one since there weren't any in our rental condo.)
4. Pour the hot mixture over the top and stir as well as you can to distribute.
5. Place in oven, and stir the pan every 15 minutes, for 45 minutes total.

corn, butter, brown sugar, syrup, baking soda, vanilla, nuts

Taken from www.epicurious.com/recipes/member/views/mary-nahikians-caramel-corn-5c9152e01808bd2c8ed6ca7d (may not work)