Baked caramel corn

November 29, 2006

MAKES 12 SERVINGS

24 cups popped popcorn

2 sticks margarine

2 cups packed brown sugar

� cup corn syrup

1 teaspoon salt

� teaspoon baking soda

1 teaspoon vanilla

Place popped popcorn in a large roaster or container to allow for stirring. Spray 2 large shallow baking pans with cooking spray. Heat oven to 250 degrees.

In saucepan, melt margarine. Stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat.

Stir in baking soda and vanilla. Gradually pour over popped corn, gently mixing well. Pour into pans. Bake at 250 degrees for 1 hour, gently stirring every 15 minutes. Remove from oven and cool completely. Break apart. Store in covered plastic container.

Donna Hehl

Nutrition facts per serving: 325 calories, 15 g fat, 3 g saturated fat, 0 mg cholesterol, 46 g carbohydrates, 2 g protein, 454 mg sodium, 2 g fiber