Caramel Corn III

Make the caramel and popcorn on your stovetop, then bake it slowly in a warm oven until crisp. Store in airtight containers--if there is any left!

• Calories: 208 Calories

Ingredients

• ½ teaspoon salt
• 1 cup packed brown sugar
• ½ cup butter
• ¼ cup light corn syrup
• 1 tablespoon vegetable oil
• ½ tablespoon baking soda
• 1 ½ cups unpopped popcorn

Recipe Instructions

Step 1

Preheat oven to 200 degrees F (95 degrees C).

Step 2

In a 4 quart saucepan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped.

Step 3

Boil sugar, butter, syrup, and salt for 5 minutes. Remove from heat, add baking soda. Stir well.

Step 4

Pour over popped corn. Spread onto cookie sheets and place in oven for 1 hour. Stir every 15 min. Remove from oven and let cool, breaking apart the popcorn as it cools. Store in air tight containers.