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Desserts - Baked Caramel Corn

  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar (light or dark)
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 3 quarts popped corn

Melt butter in a saucepan; stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, and then boil over medium heat for five minutes without stirring. Remove from heat; stir in baking soda and vanilla. Pour mixture over popped corn. Mix well.
Turn coated popcorn into a buttered roasting pan. Bake, uncovered, at 350° for 30 minutes, stirring after 15 minutes. Cool completely and break up in pieces. Store in tightly covered container.
Yield: 2 quarts

Submitted By: Susan Tingle
Lawrence Farmers Co-op
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