Crispy Caramel Corn from Southern Living and altered a little by my friend Sarah 1 cup sugar 1/2 cup butter 1/2 cup light corn syrup 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking soda 2 (3oz) pkgs of “kettle” microwave popcorn, popped (16 cups) 1 cup nuts of your choice Stir together first 6 ingredients in a saucepan; bring to a boil over medium heat, stirring constantly. Remove mixture from heat, and stir in baking soda. Place half of popcorn and nuts in each of two lightly greased shallow roasting pans. Pour sugar mixture evenly over popcorn, stir well with a lightly greased spatula. Bake at 250 for 1 hour, stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Store in airtight container.

Crispy Caramel Corn

from Southern Living and altered a little by my friend Sarah

1 cup sugar

1/2 cup butter

1/2 cup light corn syrup

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon baking soda

2 (3oz) pkgs of “kettle” microwave popcorn, popped (16 cups)

1 cup nuts of your choice

Stir together first 6 ingredients in a saucepan; bring to a boil over medium heat, stirring constantly.

Remove mixture from heat, and stir in baking soda.

Place half of popcorn and nuts in each of two lightly greased shallow roasting pans. Pour sugar mixture evenly over popcorn, stir well with a lightly greased spatula.

Bake at 250 for 1 hour, stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Store in airtight container.