posted by Connie 04-21-103 2:42 PM
Caramel Corn
1/4 cup white corn syrup
1/4 pound butter or margarine
1 cup light brown sugar
pinch of cream of tartar
1/2 teaspoon vanilla
1/4 teaspoon baking soda
4 quarts popped corn
Heat syrup, butter and brown sugar to 218 degrees on candy thermometer or to the softball stage. Add cream of tartar, vanilla and soda. Pour mixture over popped corn and bake on greased cookie sheet in 200 degree oven for 1 hour (or 350 degree oven for 25 minutes).
Cool and eat. Can be stored in Ziploc bags in freezer.