Emily’s Baked Caramel Corn

INGREDIENTS:

• 6 quarts popped corn (I used 8)
• 2 cups light brown sugar
• 1 cup butter
• ½ cup butter
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp vanilla

DIRECTIONS:

1. Place popped corn in a large container and keep warm in the oven
2. Combine sugar shortening syrup and salt in sauce pan
3. When mixture comes to a boil and butter is melted boil for 5 minutes over low heat
4. Remove from heat stir in baking soda and vanilla (this will foam up but mix well)
5. Pour over popcorn
6. Mix with a wooden spoon to coat well
7. Leave in roaster and place in a 250 degree oven for 1 hour stirring well at 15 minute intervals
8. Remove from oven and let cool