This is bar-none the best recipe for caramel corn that I have ever made. I may be a little biased, since it's my "Grandma Camera's" recipe. However, everyone who tries it can't get enough of it. Make a batch and share with friends this Christmas.
Grandma’s Caramel Corn
1 cup butter or margarine
2 cups brown sugar, packed
½ cups corn syrup
1 tsp. salt
½ tsp. baking soda
½ tsp. vanilla
6 quarts popcorn
Preheat oven to 250°F.
Melt butter, stir in brown sugar, syrup and salt. Bring to boil, stirring constantly; boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into two large shallow pans.
Bake at 250°F for one hour; stir every 15 minutes. Remove from oven and cool. Makes about 5 quarts.
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