Theresa made some of this caramel corn and shared with us. It is some of the best caramel corn we have ever had. I have been making it since. easy and oh so buttery caramel delicious.
6 quarts popped corn (I use air popped, and also use 7 to 8 quarts of popped corn)
Boil for 5 minutes in a saucepan:
2 cups packed brown sugar
1/2 cup corn syrup
1 teaspoon salt
Remove from heat and add:
1/2 teaspoon baking soda
1 teaspoon vanilla
Stir into popcorn in a very large bowl. Put into 2 jelly roll baking pans and bake at 250 degrees F for 1 hour. Stir every 15 minutes. Also switch oven position of pans every 15 minutes as well.
Cool in pans on baking racks; stir while still hot, then start using hands to break up more.