Caramel Popcorn

• 1 1/2 c. granulated sugar
• 2/3 c. dark corn syrup
• 3/4 c. water
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. brown sugar, firmly packed
• 1/2 stick butter
• 1 tsp. vanilla

1. Cook sugars, corn syrup and water over medium heat, stirring frequently, until it reaches 290u0b0.
2. Add the salt and continue cooking at a steady, low boil until it reaches 300u0b0.
3. Remove from heat and stir in the butter, baking soda and vanilla.
4. Pour slowly over 7 to 8 quarts of popped corn, stirring until the kernels are well coated.
5. Keep the popped corn warm in the oven while the syrup is cooking.
6. Turn mixed caramel sauce and popped corn onto a clean, cool surface to cool.
7. Break into pieces and store in airtight containers.
8. Freezes well in airtight containers.

sugar, corn syrup, water, baking soda, salt, brown sugar, butter, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233229 (may not work)