Marcy DeKruyf Recipe Collection
Carmel Corn

6 qts popped popcorn
1 c butter
2 c brown sugar
1/2 c caro syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla

Combine butter, brown sugar, syrup, and salt. Stir into blended. Boil without stirring for five minutes or oil to 250°. Removed from heat and add baking soda and vanilla. Pour caramel over popcorn. Bake at 250° for one hour. Stir every 15 minutes. Pour onto counter. Break when cool.

I have one of those popcorn poppers that you crank it decide to stir as it pops. That works really well when doing large batches of popcorn.

Recipe Contributed by Joann Steven’s, Marcy’s master teacher