Vanilla Caramel Corn
|Popped popcorn||8 Cup (128 tbs) (1/3 to 1/2 cup unpopped corn)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||3 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
• Remove all unpopped kernels from popped corn. Place pop corn in a greased 17 x l2 x 2-inch baking pan. Keep popcorn warm in a 300° oven while making caramel mixture.
• Butter the sides of a heavy 1 1/2 -quart saucepan. In the saucepan combine brown sugar, butter or margarine, and corn syrup. Cook over medium heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 8 to 10 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
• Cook over medium heat, stirring occasionally, till thermometer registers 255°, hard-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching hard ball stage should take about 4 minutes.
• Remove saucepan from heat; remove candy thermometer from saucepan. Add baking soda and vanilla; stir till well combined. Pour caramel mixture over the popcorn; stir gently to coat popcorn. Bake in a 300° oven for 15 minutes; stir. Bake 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into clusters. Store tightly covered.