I made this again this weekend for my sweety. She loves it. I don't
have a sweet tooth, but I even like it. I've found that heating the
popped corn for about 8 minutes before coating it eliminates it from
getting soggy. Also make sure you stir it shortly after it comes out
of the oven or the kernels will break. An air popper works perfect
for this.

Lou

From he

http://find.myrecipes.com/recipes/re...pe_id=42 0375

Or

http://tinyurl.com/4xj3rv

Caramel Popcorn

Let the popcorn cool completely before dividing it into holiday tins
for giving.

Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250°.

Coat a large jelly roll pan with cooking spray.

Combine sugar, corn syrup, butter, and molasses in a medium saucepan;
bring to a boil over medium heat. Cook 5 minutes, stirring once.
Remove from heat; stir in vanilla, baking soda, and salt. Place
popcorn in a large bowl; pour sugar mixture over popcorn in a steady
stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour,
stirring every 15 minutes.

Remove from oven; stir to break up any large clumps. Cool 15 minutes.
Serve warm or at room temperature.

Note: Store in an airtight container for up to 1 week.


Yield: 18 servings (serving size: 2/3 cup)

CALORIES 126 (26% from fat); FAT 3.6g (sat 2.2g,mono 1.1g,poly 0.2g);
IRON 0.4mg; CHOLESTEROL 9mg; CALCIUM 15mg; CARBOHYDRATE 23.9g; SODIUM
151mg; PROTEIN 0.7g; FIBER 0.8g

Cooking Light, DECEMBER 2002