Flop-Proof Caramel Corn

• 5 quarts popped corn
• 1 cup butter or 1 cup margarine
• 1 teaspoon salt
• 2 cups brown sugar, packed
• 1 teaspoon vanilla
• 12 cup light corn syrup
• 12 teaspoon baking soda

1. Heat oven to 250 degrees.
2. Spread the popped corn in shallow baking pans.
3. Place in the 250 degree oven to keep warm while making the caramel.
4. Combine the butter, salt, brown sugar, vanilla and corn syrup in a heavy 2-qt.
5. saucepan.
6. Heat at a low temp until syrup is dissolved.
7. Bring to a boil over medium heat and boil to firm ball stage (248 degrees on a candy thermometer).
8. Remove from heat and stir in baking soda- mixture will foam big time!
9. Take popcorn from oven and pour caramel over; stir well to coat.
10. Return to oven and bake at 250 degrees for 45 minutes, stirring well every 15 minutes to keep from burning.
11. Remove from oven and immediately turn out onto waxed paper to cool.
12. After the caramel corn is cooled, break into pieces and store in an airtight container.

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

Taken from www.food.com/recipe/flop-proof-caramel-corn-45241 (may not work)