Caramel Corn from Jimson’s Grandma
Thanks to Niff, I can make James wriggle anytime now.



6 qts popped corn -- keep warm in 250' oven

1 C. butter
2 C. brown sugar (I usually use light)
1/2 C. light corn syrup
1 t. salt

Bring these to a boil while stirring, then let boil 5 minutes without
stirring, remove from heat. Then add:

1 t. vanilla
1/2 t. baking soda

This will bubble up like mad, then settle down. Pour the caramel
mixture over the popped corn in two shallow baking pans, mix well. Bake at 250' about 1.5 hours, stirring every 15 or 20 minutes. Cool. Store
covered. Keep an eye on James until ready to serve.



From Grandma Hand via Niff.