Caramel Popcorn


  • 10 cups (approx.) Popped popcorn
  • 1 cup hard margarine (or butter)
  • 2 cups packed, brown sugar
  • ½ cup corn syrup
  • 1 tsp salt
  • 1 tsp vanilla
  • ½ tsp Baking soda


1. Put the popped corn into an extra-large bowl.

2. Combine the margarine, brown sugar, corn syrup, and salt in a large, heavy saucepan. Heat and stir on medium heat until boiling. Boil without stirring for 5 minutes.

3. Add vanilla and baking soda. Stir. Mixture will bubble and foam, pour over the popped corn. Toss until all of the pieces are coated, spread on 2 large ungreased baking sheets. Bake at 250°F (120°C) in the oven for 1 hour, and stir every 15 minutes. Cool Completely. Break apart and store in resealable freezer bags. Makes about 24 cups.



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