8 c. popped corn
3/4 c. packed brown sugar
6 Tbsp. butter or margarine
3 Tbsp. light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. vanilla
Put popped corn into baking pan (17 x 12 x 2-inches).
Measure brown sugar, butter, corn syrup and salt into saucepan.
Cook over medium heat, stirring until butter melts. Boil 5
minutes. Stir in vanilla and baking soda. Pour over corn and
stir until mixture is coated. Bake 15 minutes in 300 degrees oven.
Stir, then bake 5 to 10 minutes. Makes 8 cups crisp caramel
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