Carmel Corn

(Melissa Pierson)

     

Boil-

     1 cup corn syrup

     1 lb butter

     ¼ tsp salt

     2 ½ cups brown sugar

Take off and add 1 tsp vanilla.  Pour over 9 ½ quarts popped popcorn.  Stir until evenly coated and spread on 2 large cookie sheets.

Bake at 250° for 1 hour.  Stir and rotate sheets every 15 minutes or so.

Spread on wax paper to cool.