DR Vixmom, I'm glad to share my caramel corn recipe:
20 cups popped corn
2 sticks margarine
2 cups light brown sugar, lightly packed
1/2 cup light Karo syrup
1 tsp. salt
Pinch of Cream of Tartar
1 tsp. vanilla
Put the popped corn in a large roaster pan that you've greased with the wrappers from the margarine. In a medium saucepan, combine the margarine, brown sugar, Karo syrup, and salt. Carefully bring the syrup to a full boil and boil for 5 minutes, stirring constantly (it can burn easily). Remove from heat and stir in cream of tartar and vanilla (makes an interesting chemical reaction). Pour the caramel over the popped corn and stir. Bake in a 250o oven for 1 hour, stirring at 15-minute intervals. Cool completely, break apart, and store in airtight container.
Tips: I don't measure 20 cups of popcorn, but just fill up my turkey roasting pan. To time the baking, I set out 4 toothpicks and set the oven timer for 15 minutes; each time I stir I discard one of the toothpicks and set the timer for another 15 minutes. When I'm out of toothpicks, my hour is up. And wear an oven mitt when stirring, because that caramel is HOT and can burn your hands!
