Caramel Corn

1 cup

2 cups

1/2 cup

1/2 tsp

1/2 tsp



yellow sugar

corn syrup


baking soda


24 cups popped popcorn


Melt together and bring to boil the first 4 ingredients. Stir well. Boil for 5 minutes without stirring on low heat. Remove from heat. Add vanilla and baking soda, stir. Pour over 24 cups of popped popcorn, add peanuts if desired. Place on cookie sheet or a deep roaster. Bake 1 hour at 250 degrees F, stirring occasionally.

*Note: Make sure you sort through the popcorn to remove all of the old maids before mixing