Dead easy! All it takes is a few basic ingredients and time. It
seems like all of the recipes I see for "easy" caramel popcorn are the
same... more or less - but same ingredients same proportions. I made
the 6 quart recipe tonight and added some salted peanuts. As usual,
it turned out perfect. Let the caramel corn cool a few minutes so it
can crisp up, but it doesn't need to be completely cold. In fact,
it's really good to eat still slightly warm.


Baked Caramel Corn

Ingredients:

6 quarts popped popcorn

1 cup butter
2 cups firmly packed brown sugar
1/2 cup corn syrup, light or dark
1 teaspoon salt

1/2 teaspoon baking soda
1 teaspoon vanilla

Preparation:

Preheat oven to 250° F. Oil or spray a large roasting pan with
vegetable cooking spray, regular or butter-flavored. Pour popcorn
into the pan. In a heavy pan, slowly melt butter; stir in the brown
syrup, corn syrup, and salt.

Bring to a boil, stirring constantly. Boil without stirring for 5
minutes.

Remove from the heat and stir in baking soda and vanilla.

Gradually pour the syrup over popcorn, stirring to blend well.

Bake for 1 hour, stirring well every 15 minutes.

Remove from oven; let cool and break apart.


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Forget the health food. I need all the preservatives I can get.