Heather'S Baked Caramel Corn

1. 1

   Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe.

2. 2

   Pop popcorn right into roaster pan.

3. 3

   Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt.

4. 4

   Bring to a boil - Boil for 5 minutes without stirring.

5. 5

   Remove from heat and stir in vanilla and baking soda.

6. 6

   Working quickly, dump caramel mixture onto popcorn and stir until well distributed.

7. 7

   Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely.

8. 8

   If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool.

9. 9

   Store in covered tupperware dish - if you have any leftover!

* Per serving · 4 servings · Values may vary.

No additional tips available.