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CRISPY CARAMEL CORN

3 1/2 qt. (14 c.) popped
popcorn
1/2 c. butter
1 c. light brown sugar
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. soda

Place popcorn in a large, well greased pan. In a large
heavy saucepan, melt butter. Stir in brown sugar, corn syrup
and salt; boil for 5 minutes over medium heat. Remove from
heat and stir in vanilla and soda. Pour syrup over popcorn,
mixing well. Place popcorn on well greased 15 1/2 x 10 1/2 x
1-inch jellyroll pan. Bake at 250 degrees for 1 hour, stirring every
15 minutes. When cool enough to handle, separate kernels.
Store, slightly covered. Makes 3 1/2 quarts.
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