Disappearing Caramel Corn

By cindygwest

Just a touch of cinnamon gives this xaramel corn a special twist, but you can leave it out if you're a traditionalist.

Ingredients

• 1 cup popcorn kernels, popped
• 2 cups firmly packed dark brown sugar
• 1 cup butter
• 1/2 cup light corn syrup
• 2 t. salt
• 1 t. ground cinnamon
• 1 t.l baking soda

Preparation

Step 1

1. Preheat oven to 250 degrees. Remove and discard any unpopped kernels from popcorn. In a large roasting pan, place popped popcorn.
2. In a large saucepan, combine brown sugar, butter, corn syrup, and cinnamon. Bring to a boil over medium-high heat, stirring constantly, and cook for 2 minutes. Remove from heat, and stir in baking soda (mixture will foam). Pour caramel mixture over popcorn, stirring gently to coat.
3. Bake for 1 hour, stirring every 10 minutes. Remove from oven, and spread in a single layer on wax paper. Cool completely, and store in an airtight container.