This is our favorite recipe in the fall....just smacks of Halloween, fog and crisp air

Caramel Corn

Make up enough popcorn to fit in two 9 x 13 pans or a large roaster-- mounded. Do not use microwave popcorn. Keep popcorn warm in a 250 degree oven.

Boil together for 5 minutes:

2 cups brown sugar
1 cup margarine
½ cup Karo Syrup (light or dark)
1 tsp salt

Remove from heat and add:
1 tsp vanilla
½ tsp baking soda

Stir thoroughly. NOTE: It will fluff up!

Pour evenly over hot popcorn. Stir -- all corn will not be covered.
Bake 1 hour at 250 degrees, stirring every 15 minutes. All the popcorn will magically be covered when done.

Store in an airtight container -- IF you have any left!

Thanks for the recipe! Caramel popcorn sounds good!

Thanks!

Thanks for the recipe. I'm going to ry it this afternoon!

I use a stove top popping pan and it makes short work of making the caramel corn, everyone LOVES this stuff.

My late husband was the carmel corn maker in our house. We lived in a small town in the Panhandle of Texas. He took over the kitchen from thanksgiving until almost Christmas. He would take it to the bank, school for the 2nd graders, teachers lounge, hardware store and of course to friends. When he died friends asked if I was going to make the corn. NO, it was his receipe and I don't know it. After 14 years since he died people still remember him for the popcorn.

That is the same recipe I have been using for years and everyone loves it.

This sounds so good but I am scheduling tests to discover whether I have diverticulitis. If so - - - no more popcorn for me.

And popcorn is one of my favorites. :-(

My family likes cinnamon popcorn.
1 cup margarine
2 cups WHITE sugar
1 tsp. salt
1/2 cup LIGHT corn syrup
1 tsp. cinammon oil add oil coloring and soda at
1 tsp. red food coloring the same time. It will be
1/2 tep soda strong smelling.
Make the same as carmal popcorn.
Oil can be found at a pharmacy or where cake decerating supplies are sold.

Thank you