September’s Caramel Corn Recipe (gifted to me 23 years ago)
6-8 Quarts Popped Corn ( Pop ahead and set aside in a deep pot or bowl)
2 cups brown sugar
1 cup BUTTER
1/2 cup Light Karo Syrup
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda
In a 2 quart pan, BOIL for 5 minutes.. the first FOUR ingredients
After boiling for 5 minutes… turn heat off, and quickly stir in 1 teaspoon vanilla and 1/2 teaspoon baking soda
Quickly and Carefully pour over popped corn in Deep pot or bowl, and STIR to Coat Completely.
Spread covered corn onto 2 greased cookie sheets.
Bake at 200 degrees for 1 hour.
Set timer for every 15 minutes,,, to flip caramel corn on sheets. This helps to bake evenly.
After 1 hour… set out onto waxed paper to cool… when cool. break up into bite sized pieces.
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