Midway Caramel Corn

1 cup of popcorn kernels, popped to make about 5 quarts popped corn
1 cup (2 sticks) butter or margarine
8 Imperial Sugar or Dixie Crystals Redi-Measure Light Brown Sugar pouches (2 cups)
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
2 cups toasted nuts, optional (salted Spanish peanuts are good)

Pop corn and keep warm in large roasting pan in oven.  Combine remaining ingredients, except baking soda and nuts, in two-quart heavy saucepan over medium heat. 

Stir until Imperial Sugar Light Brown Sugar or Dixie Crystals Light Brown Sugar dissolves, then combine to boil to firm ball stage, 248°F. 

Remove from heat and stir in baking soda.  Pour hot syrup over popped corn and nuts, stirring to combine well. 

Return to preheated 250°F oven for fifteen minutes; stir corn and repeat heating and stirring two more times. 

Cool thoroughly and store in airtight containers in cool place.  Makes about five quarts (two pounds).

Reader rating (5 Stars = Excellent):  5

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Readers comments:  ginny, 8/6/2007 5:43:34 PM EST This is to die for. I used pecans instead of peanuts. LOve the weekly receipes