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Baked Caramel Corn

6 quarts popped corn (about 1 1/4c. unpopped)
1 cup butter
2 cups brown sugar, packed
1/2 cup corn syrup
1 tsp. salt
1/2 tsp baking soda
1 tsp vanilla
1 cup salted nuts

Heat oven to 250 degrees. Put popped corn in a buttered roasting
pan and sprinkle nuts on top. Melt butter in saucepan, stir in
brn sugar, cornsyrup and salt. Bring to boil, stirring constantly.
Boil further without stirring for 5 minutes and then remove from
heat. Stir in vanilla, then soda. It will foam at this stage.
Stir well.

Pour the syrup mixture over the popped corn quickly and mix well.
Bake 1 hour, stirring every 15 mins. Remove from oven, cool and
break apart. Store in tightly covered container.

This caramel corn is not sticky.


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12 of 13 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Baked caramel corn, November 30, 2004 - 03:34 PM
Reviewer: Anonymous from Spokane, WA USA
I love the ease with which you can prepare this recipe, not to mention the fact that it absolutely does not stick to your teeth. I've made it twice in two different kitchens and the only complaint I have is that there is a slight overcooked flavor at the finish (read: burnt). Am I cooking the caramel too long? I've followed the recipe exactly both times.

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