Baked Caramel Corn
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One large bag of Cheeto's brand butter-flavored popcorn may be substituted for the air-popped corn.
Nonstick cooking spray
6 quarts air-popped corn (Do not use microwave popcorn.)
1 cup (2 sticks) margarine
2 cups brown sugar, firmly packed
1/2 cup white corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 250 degrees F. Coat bottom and sides of a large, aluminum roasting pan with nonstick cooking spray; place popped corn in pan. In large, heavy saucepan, slowly melt margarine; stir in brown sugar and corn syrup. Bring to boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour caramel over popcorn in pan, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in an airtight container.
Norine Daw Port Byron