Caramel Popcorn

Marian Taylor's Caramel Popcorn Recipe:

1/2 c. butter
1 c. brown sugar
1/4 c. light corn syrup
1/2 t. salt
1/4 t. baking soda
1/2 t. vanilla
3 quarts air-popped pop corn

1. Bring butter, brown sugar, corn syrup, and salt to a boil on medium heat.

2. Boil gently, without stirring, on low heat for 5 minutes.

3. Remove from heat. Stir in soda and vanilla.

4. Pour popcorn into large, sprayed, roasting pan.

5. Pour syrup over popcorn and toss.

6. Bake 1 hour at 250, stirring every 15 minutes.

7. When cool, store in an airtight container.

Yields 5-6 cups.

When I made it for primary, I popped two batches of popcorn in an airpopper, then made the syrup recipe times 3 1/2. It filled a disposable turkey roasting pan. Stirring is really key once it's baking to get rid of any stickiness. It kept really well in ziplock bags.