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A friend and fan of ChinDeep contributed this wonderful recipe for baked caramel corn! Thanks Fawn 🙂

~Baked Caramel Corn~

1 cup butter

2 cups brown sugar (firmly packed)

1 tsp salt

1/2 cup light corn syrup

1 tsp vanilla

1 tsp baking soda

6 to 8 quarts popped corn.

Melt butter. Stir in syrup, salt and sugar. Bring to boil stirring constantly. Then boil without stirring for 5 minutes exactly. Remove from heat. Stir in vanilla and soda. Pour over popped corn mixing well. (It gets light and fluffy when you put in the vanilla and soda…so cool!!)

Bake at 250 for 1 hour. Stir every 15 minutes.

Fawn’s notes:

I made 6 quarts (or 24C. if you feel like measuring that all out, lol, I sure didn’t!) in my Whirly Popper by using half (1/2 C.) popping corn and 2 T. oil. That’s what my Whirly Popper instruction manual said would give me 6 quarts 🙂

You will think it is going to be one sticky mass (we did) but by the end as soon as it cools it turns into individual pieces.

One thing I did not do was to make sure I got all the un-popped pieces out before I “carameled” it. I know better for next time. They are a little unpleasant to bite into.

Hope you enjoy. It is the best I have ever eaten, bar none.

Enjoy!

~Melissa