Caramel Corn

Now there are 2 different kinds of caramel corn. The soft, sticky, gooey kind and the crunchy, melt in your mouth kind. I love them both and I have favorite recipes for both of them. Here is my favorite for the crunchy, melt in your mouth kind. I got this recipe from my Betty Crocker cookbook. During the holidays I like to drizzle this with melted chocolate chips and sprinkle red hots on the chocolate before it gets hard. So, so good!

Caramel Corn

15 cups popped popcorn (I use my air popper)

1 cup brown sugar

1/2 cup butter

1/4 cup light corn syrup

1/2 t salt

1/2 t baking soda

Heat oven to 200. Heat brown sugar, butter, corn syrup and salt over medium heat, stirring constantly, until bubbles form around the edges. Continue cooking for 5 minutes without stirring. Remove from heat and stir in baking soda until foamy. Pour over popped popcorn and stir to coat evenly. Spread the caramel corn onto 2 ungreased cookie sheets. Bake for 1 hour at 200 stirring every 15 minutes. Cool completely. Store tightly covered.