Caramel Corn

My favorite part of making caramel corn, aside from eating it of course, is watching the caramel change after adding the baking soda.  I even called the kids over while making it this time to watch the transformation.  They oohed and aahed as they watch the dark caramel bubble up and turn foamy and lighten in color.  The baking soda makes it easier to coat the popcorn and keeps the caramel coated popcorn from sticking together, which is a good thing unless you want one huge piece of caramel popcorn.  That wouldn't really be a terrible thing though.

Recipe
7 - 8 c. popped popcorn
3/4 c. lightly packed brown sugar
6 T. butter
3 T. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla

1. In medium saucepan combine sugar, butter and corn syrup over medium heat.  Stir until mixture boils.  Boil gently for 5 minutes without stirring.
2. Remove pan from heat.  Stir in baking soda and vanilla.  Pour mixture over popcorn in large bowl and stir to coat.
3. Pour popcorn onto a silpat or parchment lined baking sheet.  Bake at 300 for 15 minutes.  Stir and bake 5 more minutes. 
4. Cool on 2 separte sheet pans.  Store tightly covered.

Enjoy!