|caramel corn (gluten free)|
(makes about 24 cups of caramel corn)
24 cups popped corn (6 quarts)
1 cup Margarine (or butter)
2 cups Brown Sugar
1/2 cup Corn Syrup
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Baking Soda
1-1 1/2 cups Nuts - optional
Pop corn and place in two large shallow pans (I use the lid and the base of a roaster). Remove any unpopped kernels.
|place in two pans|
Stir mixture occasionally until it boils.
Boil without stirring for 5 minutes.
Remove from heat and add baking soda and vanilla.
Stir until mixture is fluffy.
Pour caramel over 2 pans of popped corn (add nuts here if desired) and stir until evenly mixed.
Bake at 250 for 1 hour. Stirring every 15 minutes until caramel has evenly coated the corn and starts to harden a bit.
Let cool, stirring occasionally so the corn stays separate.
|mix in large sauce pan|
|boil for 5 mins without stirring|
|add baking soda and vanilla and stir until fluffy|
|pour caramel over corn|
|stir caramel in to corn|
|bake at 250 for 1 hr, stirring every 15 mins|
|store in large airtight bucket or in bags|