caramel corn

did you know Cracker Jack was first unveiled at the very first Chicago World's Fair in 1893? the first prize was placed inside in 1912.

Classic Caramel Corn

• 3 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/2 cup (1 stick) butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Preheat oven to 250°F. Spread popcorn (popped kernels only) in a large shallow roasting pan and let stand in oven while preparing the caramel glaze. If you want to add peanuts, add them to the popcorn prior to coating with the caramel mixture.

In a saucepan, combine brown sugar, corn syrup, butter and salt. Stirring constantly, bring to a boil over medium heat.

Boil 5 minutes WITHOUT STIRRING. If you have a candy or deep-fry thermometer, remove from heat when the mixture reaches 245°F.

Stir in baking soda and vanilla.

Pour syrup mixture over warm popcorn and toss to coat well.

Bake for 60 minutes, stirring every 15 minutes. Remove from oven and cool, stirring frequently.

Break apart or form into balls if desired. Store in a tightly covered container.

Another variation to try: spicy caramel popcorn.