This is for Suzie from the Aug.1st newsletter asking about Carmel Corn:

Baked Caramel Corn

1 c. butter
2 c. firmly packed brown sugar
1/2 c. light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qts. popped popcorn

Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring, 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake in 250 degree oven 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart. Makes about 5 quarts caramel corn.

I've used microwave popcorn and it's just as good as regular popped corn. I also use a large roasting pan instead of the 2 baking pans and sometimes I add dry-roasted or canned cocktail peanuts before pouring the mixture onto the popcorn.
Dorie from Wisconsin

http://www.nancyskitchen.com