Flop-Proof Caramel Corn - corn

Method

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