Baked Caramel Corn
3 quarts freshly popped
1/2 cup chopped pecans
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
Combine popcorn and pecans
in a lightly greased 15 x 10 x 1 inch jelly-roll pan;
mix well and set aside.
Melt butter over low heat
in a medium saucepan.
Add brown sugar, corn syrup, and salt; bring to a boil, and boil 5 minutes without stirring.
Remove from heat; stir in soda and vanilla.
Pour syrup over popcorn mixture, stirring until popcorn is evenly coated.
The syrup will not cover
the popcorn completely at this step....
it will be rather globby.
Baking will make stirring
the melted syrup to cover popcorn easier
each time you stir during the baking process.
Bake at 300* for 30 minutes, stirring every 10 minutes.
Cool completely, and break into pieces.
Store in airtight containers.
Yield: 9 cups