This caramel corn is not loaded with extras (although you could add nuts, candies or chocolates as desired) so it achieves the balance of being lightly covered in a caramel candy coating to give it a perfect crunch and burst of sweet caramel without being too rich.
Ingredients
1 cup butter
2 cups brown sugar
½ cup light corn syrup
1 tsp salt
½ tsp baking soda
1 tsp vanilla
6 quarts popped corn
Instructions
Pop the corn and set it aside in a large mixing bowl.
Bring the butter, brown sugar, corn syrup and salt to a boil, stirring it constantly.
Once it starts to boil, turn the heat to low and allow the mixture to boil for 5 minutes without stirring it.
Remove it from the heat and stir in the baking soda and the vanilla.
Stir it well.
Pour it over the popped corn and toss to coat.
Dump the coated caramel corn into an aluminum turkey roasting pan and mix it more if needed to evenly coat the pop corn.
Bake at 250 degrees for one hour, stirring it every 15 minutes.
Remove the caramel corn from the oven and let it cool.
Break it up if desired and store it in a tightly-covered container.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/caramel-corn/