Caramel Corn

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I make this every Christmas and everyone loves it! I have tried making it in the summer, but living in the south it doesn’t really turn out well due to the humidity.

I make this vegan, but you can use butter if that is what you have on hand.  I wouldn’t use regular margarine though unless it gets hard when cold like butter or vegan margarine does.

Be prepared for a messy kitchen when you make this.

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Caramel Corn

Ingredients:
16 cups of plain popcorn (I use air popped popcorn)
2 cups chopped nuts (I use pecans)
2 cups brown sugar
1/2 cup light corn syrup
1 tsp salt
1 cup vegan margarine or butter
1/2 tsp baking soda
1 tsp vanilla extract

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First make your popcorn.

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Spread your popcorn and nuts over 2 baking sheets. Set aside.

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Put your brown sugar, corn syrup, butter, & salt in a saucepan over medium heat.

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Stir regularly as it all melts together.

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Bring to a boil. Let boil for 5 minutes while stirring constantly.

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Remove from heat and stir in vanilla and baking soda. Mixture will get bubbly and frothy.

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Pour caramel over your popcorn & nuts. Don’t worry too much about getting it all covered in caramel at this point. It will all get coated eventually.
Place baking sheets in a preheated 250 degree oven and cook for one hour. You will need the remove each pan and stir every 15 minutes.

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After an hour remove from the oven and pour caramel corn onto a parchment paper or wax paper covered surface. Once cooled break apart or leave in big clumps.  Whichever you prefer.

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Enjoy!

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