A caramel corn recipe perfect for Halloween and other festive occasions. Make a batch and enjoy!

6  quarts popped popcorn

1  cup butter or margarine

2  cups packed brown sugar

1/2  cup light- or dark-colored corn syrup

1  teaspoon salt

1/2  teaspoon baking soda

1  teaspoon vanilla

  Nonstick cooking spray

1. Coat bottom and side of a large roasting pan with nonstick cooking spray.* Place popped corn in pan.

2. In a heavy saucepan, melt butter over low heat.

3. Add the brown sugar, corn syrup, and salt. Bring to boiling, stirring constantly.

4. Boil without stirring for 5 minutes. Remove mixture from heat.

5. Stir in the vanilla and baking soda. Gradually pour the caramel mixture over the popcorn and mix well.

6. Bake in a 300*F oven for 40 minutes, stirring every 10 minutes.

7. Remove from oven and cool in pan. Break apart. Store in a tightly covered container at room temperature.

Makes 6 quarts.

*Note:

If you don't have a roasting pan, toss popcorn with caramel mixture in a very large mixing bowl or Dutch oven sprayed with nonstick cooking spray.

Then, divide mixture between two 13x9x2-inch baking pans, also sprayed with cooking spray. Bake, stirring as directed.

Chocolate-Coated Caramel Corn:

Melt 6 ounces semisweet or milk chocolate used for baking.

Pour melted chocolate over 1-1/2 quarts of the baked caramel corn.

Stir until evenly coated.

Chill in the refrigerator.

Break into clusters.

Store, covered, in the refrigerator.

Recipe courtesy of Midwest Living Magazine.

Photo courtesy of ehow.com.

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