Baked Caramel Corn
- Nonstick Cooking Spray
- 6 quarts popped popcorn
- 3 cups cashews or your favorite nuts
- 1 cup butter
- 2 cups firmly-packed brown sugar
- 1/2 cup cane sugar syrup*
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
Preheat oven to 250 degrees F.
Coat the bottom and sides of a large roasting pan with cooking spray. Place popped popcorn and nuts in the roasting pan.
In a heavy saucepan, slowly melt the butter over medium low heat. Stir in the brown sugar, corn syrup and salt. Heat to a boil, stirring constantly, then boil without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla.
Gradually pour over popcorn and mix well. Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely.
Break the popcorn apart and store in a tightly-covered container.
The original recipe calls for corn syrup, but if you are like me and trying to find alternatives to this, I find that cane sugar syrup works just as nicely.