Never Fail Caramel Corn

Ingredients

• 6 quarts of Popped corn (place popped corn in a large roasting pan)
• 1 cup butter
• 1/2 cup corn syrup
• 2 cups brown sugar (use only C & H brand *see important note)
• 1 tsp salt
• 1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
• 1/2 tsp baking soda

Directions

1. Heat your oven to 250F.
2. Melt the butter, stir in the corn syrup, brown sugar and salt. Bring the mixture to a boil (medium high heat) stirring constantly. Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).
3. Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!).
4. Pour over the popped corn and mix well in roasting pan. (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)
5. Bake for 40 minutes, stirring every 10 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan. Let it cool and eat!
6. *Important note: This recipe was made with C & H Pure Cane Sugar. A cheap brand brown sugar just doesn't have the same flavor and quality.
7. With a good pure cane sugar, the caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture.
8. *Notes: When you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.
9. Also if you boil the caramel on too high heat and it can burn.
10. Boil on medium high heat for a successful recipe.