Gigi's Caramel Corn

Once made, popcorn should resemble the classic treat Cracker Jacks.



Photo by Laura Petrilla

8 cups popped corn
1 cup pecan halves
1 stick butter
1 cup packed brown sugar
1/4 cup Karo light syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Cooking spray

Directions

Coat a very large bowl and 2 baking sheets with cooking spray. Add the cooked popcorn and the pecans to the bowl. Melt butter in medium-sized heavy saucepan. Add sugar, Karo and salt, and stir until sugar is dissolved and mixture starts to boil. Continue to boil for 5 minutes over medium heat. Remove from heat and immediately stir in baking soda. Mixture will turn foamy. Quickly pour mixture over the popcorn and pecans as evenly as possible, then stir to evenly coat.

Spread the popcorn mixture evenly over 2 cookie sheets. Bake in oven at 225 degrees for 1 hour, stirring every 15 minutes. Spread onto wax paper to cool. Store tightly covered.

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