Baked Caramel Corn

I make Caramel Corn every year for Christmas. It is great for snacks! Use cellophane bags or festive tins and you have a great gift to give. This recipe is found in the 'Carillon Festive Food Recipes' cookbook.

Baked Caramel Corn

First of all I got out my trusty old popper and popped up some popcorn. You will need:

24 cups of popped corn

2 cups of shelled peanuts..I didn't have any in the house this time but usually do add them..next batch!!)

In a 2 qt saucepan melt:

1 cup butter

2 cups firmly packed brown sugar

1/2 cup corn syrup

1/2 tsp salt

Bring to boil stirring constantly, turn heat down to med heat and boil 5 min without stirring.

Remove from heat and stir in:

1/2 tsp baking soda

1 tsp vanilla

This will bubble up..gradually pour over the popped corn, mixing well. Put in 2 large shallow pans, I have a large bakery size pan that fits my oven exactly so I use that.

Bake at 250 oven for 1 hour, stirring every 15 min.

Remove from oven and cool completely. Break apart and store in airtight containers.