Guest Recipe:: Caramel Corn

Who's ready for Halloween? Well nothing says "harvest party" like a homemade batch of caramel corn. Our very own Amy Morgan shares her wonderful recipe with us and, in case you were wondering, it is truly addictive delicious. Enjoy (and thanks, Amy)!

Caramel Corn

7-8 qt. popped corn (If you have a Whirley Pop, this is (2) batches using 1⁄2 c. popcorn kernels)
2 c. brown sugar -or- 1 c. white & 1 c. brown
1 c. margarine -or- salted butter
1 tsp. salt
1⁄2 c. white corn syrup
1 tsp. vanilla
1⁄2 tsp. baking soda
*Optional Mix-Ins

1) Pop popcorn and dump into a large roaster pan.
2) Bring remaining ingredients EXCEPT bkg. soda to a boil. Boil for 5 minutes, stirring
constantly.
3) Remove from heat. Add bkg. soda and stir quickly.
4) Pour over popped corn and mix.
5) Bake 225° to 250° for 1 hour. Stir 2-3 times.
6) Remove from pans while hot. Dump out on paper-covered counter. (Will be soft when done;
hardens when cool.)
7) Cover to store. (Can be frozen to store as this makes A HUGE portion. Also easy to halve the
recipe.)

*Optional: Add your favorite mixed nuts or dried cherries. If using a mix-in like candy corn, add
in the last 5-10 minutes of baking time. All other mix-ins can be added at the beginning.