Caramel Corn

App & Osborne Family Cookbook 2004
Barbara Ward

6 quarts popped corn
1 (13 oz.) can mixed nuts, (optional)
2 C light brown sugar
1 C margarine
1/2 C light Karo (corn syrup)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

1. Preheat oven to 250 degrees.
2. In saucepan, combine brown sugar, margarine and corn syrup. Bring to a boil then cook over low heat for 2 minutes.
3. Remove from heat, add baking soda, salt, and vanilla; pour over popcorn and nuts and mix. Stirring to coat.
4. Bake for 1 hour, stirring every 15 minutes.
5. Cool and store in container.

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