Crispy Caramel Corn

By Kathy Johnson

Ingredients

• 1 cup sugar
• 1/2 cup butter or margarine
• 1/2 cup light corn syrup
• 1/2 tsp salt
• 1 tsp vanilla
• 1/2 tsp baking soda
• 2 3 oz. packages microwave popcorn, popped (16 cups)
• 1 cup mixed nuts (optional)

Preparation

Step 1

Stir together first 5 ingredients in a saucepan; bring to a boil over medium heat, stirring constantly. Remove mixture from heat, and stir in baking soda.
Place half of popcorn and, if desired, nuts in each of 2 lightly greased shallow roasting pans. Pour sugar mixture evenly over popcorn; stir well with a lightly greased spatula.
Bake @ 250 degrees for 1 hour, stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Store in airtight containers.