Carmel corn

Yield: 10 servings

Measure Ingredient
5½ quart Popped corn
2 cups Light brown sugar
2 Sticks oleo
½ cup White corn syrup
1 teaspoon Vanilla
1 teaspoon Salt
1 teaspoon Baking soda

In saucepan combine sugar, oleo and white corn syrup. Bring to a boil while stirring constantly. When it begins to have big bubbles all over, start timing--boil 5 minutes.

Remove from heat and add vanilla, salt and baking soda. Blend together and pour over popped corn, stirring well. Place in 250 degree oven for 40 mins. Stir occasionally from the bottom--don't burn!

Spread on sheets of waxed paper and allow to cool.

Similar recipes