This is my favorite recipe for crunchy caramel corn. It's easy to make and it's a delicious way to use popcorn from your food storage.
CARAMEL CORN
Combine in pan:
1 stick butter or margarine
1 cup brown sugar
1/4 cup white corn syrup
1 teaspoon salt
Bring to boil; boil 5 minutes.
Remove from heat and add:
1 teaspoon vanilla
1 teaspoon baking soda
Pour over 12 cups popped corn.
Spread on cookie sheet. Put in 250 degree F. oven for 25 to 30 minutes, stirring every 10 minutes.
