Title: Baked caramel corn #1
 Categories: Candy
      Yield: 24 Servings
 
      6 qt Popped corn (about 1-1/4 cp
           -unpopped)
      1 c  Butter
      2 c  Brown sugar; packed
    1/2 c  Corn syrup
      1 ts Salt
    1/2 ts Baking soda
      1 ts Vanilla
      1 c  Salted nuts
 
  From: metcalfe@upei.ca (Gail Metcalfe)
  
  Date: Wed, 1 Dec 1993 13:52:44 GMT Heat oven to 250 degrees. Put
  popped corn in a buttered roasting pan and sprinkle nuts on top. Melt
  butter in saucepan, stir in brn sugar, cornsyrup and salt. Bring to
  boil, stirring constantly. Boil further without stirring for 5
  minutes and then remove from heat. Stir in vanilla, then soda. It
  will foam at this stage. Stir well.
  
  Pour the syrup mixture over the popped corn quickly and mix well.
  Bake 1 hour, stirring every 15 mins. Remove from oven, cool and break
  apart. Store in tightly covered container.  THIS CARAMEL CORN IS NOT
  STICKY.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CANDY
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe