Vanilla caramel corn crunch

MAKES ABOUT 20 CUPS

12 ounces regular popcorn or 4 (3-ounce) bags natural microwave popcorn

1/2 pound (2 sticks) butter

2 cups firmly packed dark brown sugar

1/2 cup corn syrup

2 teaspoons vanilla bean paste or extract

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1 cup nuts, coarsely chopped (optional)

Preheat the oven to 250 degrees. Pop the popcorn, discarding any unpopped kernels. Arrange the popcorn evenly in a large roasting pan. Stir in the nuts, if using, and place in the oven.

Combine the butter, brown sugar, corn syrup, vanilla and salt in a large, deep saucepan. Bring to a boil slowly. Boil for 5 minutes over medium heat, stirring constantly; do not burn. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated. Bake for 1 hour, stirring every 15 minutes.

Pack in tins or waxed-paper or cellophane bags.

Adapted from A Century of Flavor by Nielsen-Massey Vanillas

Nutrition facts per serving: 225 calories, 10 g fat, 6 g saturated fat, 24 mg cholesterol, 34 g carbohydrates, 2 g protein, 165 mg sodium, 3 g fiber