Melt butter, stir in brown sugar, syrup and salt. Bring to a boil stirring constantly. Remove and stir in vanilla and add soda very slowly. This mixture becomes foamy
and will boil over if not attended. Gradually pour over corn, mixing well until each kernel is coated. Turn into 2 shallow pans, Bake for 1 hour in 250 degree oven. Stir every 15 minutes. Cool completely. It will then break apart into separate kernels. This stores in Tupperware for several days.
Hint: As you pop your corn, carefully measure out the kernels, making sure you remove the unpopped kernels. The caramel will cover them and they are dangerous to eat.
Ingredients
- 1 cup (2 sticks) margarine
- 2 cups firmly packed brown sugar
- 1/2 cup corn syrup
- 1 tsp. of salt
- 1 tsp. baking soda
- 1 tsp vanilla
- 6 quarts freshly popped corn
