1 c. butter or margarine
2 c. packed brown sugar
1/2 c. corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 quarts of popped popcorn (3 microwave bags OR 1 c. popcorn kernals, popped the old way)
In a large saucepan, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly. When mixture has reached a full boil, reduce heat to a vigorous simmer and allow to cook without stirring for 5 minutes. watch closely so it doesn't boil over- reduce heat if it begins to rise in pot, but don't stir. Remove from heat and stir in the soda and the vanilla thoroughly (CAUTION: the soda causes the mixture to foam up and the vanilla causes it to sit, so be careful). Gradually pour over popped corn, mixing gently with a wooden spoon to coat popcorn evenly all over. Turn caramelled corn onto two shallow cookie sheets and spread out. Bake at 250 degrees for one hour, stirring every 15 minutes. Cool. Eat!
Nanna's Note: If you prefer chewy caramel corn, don't bother baking at all or just bake for part of the hour. Also, this popcorn can be made gourmet by adding things like roasted nuts (peanuts, almonds, pecan, and flaked coconut, etc.) Then, when it cools, drizzle milk chocolate over the top. Allow the chocolate to set, then break it into delicious chunks and enjoy!
Tammy's Note: The first time I made this, I failed to remove the unpopped kernels. This may seem like a no brainer to most of you, but I would hate for anyone to chip a tooth from this yummy recipe.
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