Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Caramel Corn

6 quarts popped corn

1 cup margarine

1 t. salt

Ĺ t. soda

2 cups brown sugar

Ĺ cup light or dark corn syrup

1 t. vanilla


Place popped corn in 2 large Tupperware mixing bowls.  Mix sugar, butter, syrup and salt in medium saucepan.  Bring to a boil and let boil 5 minutes on medium heat.  Stir in vanilla and soda, mixing well.  Slowly pour over popped corn, stirring well.  Heap into a greased jelly roll pan.  Bake for 1 hour at 200ļF, stir occasionally.  Store in airtight bowl.  This tends to break up by itself and is not sticky, so you donít need to cut or break it into pieces while itís baking.