Best Seller Caramel Corn

1. 1

   When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.

2. 2

   Preheat oven to 275F; have ready a jelly roll pan.

3. 3

   Place popped corn in a very large bowl.

4. 4

   In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.

5. 5

   Remove from heat.

6. 6

   Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.

7. 7

   Add baking soda and vanilla to sugar mixture and combine well.

8. 8

   Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.

9. 9

   Bake in preheated oven for 40 minutes, stirring well every 10 minutes.

10. 10

    Let cool before eating.

* Per serving · 4 servings · Values may vary.