Homemade Carmel Corn/Cracker Jacks

Homemade Caramel Corn/Cracker Jacks

1 1/2 cup of brown sugar
1 cube of butter
1/4 cup of corn syrup
1/2 tsp vanilla
1/4 tsp of salt
1/4 tsp baking soda
6 qts popped corn
(peanuts are optional for Cracker Jacks)

Melt and stir together butter, brown sugar, corn syrup, and salt in pan over meduim heat. When smooth and bubbly, turn off heat and stir in vanilla and baking soda. Mixture will foam up to about twice the volume. Mix and stir together with popped corn. Place covered popcorn on a cookie sheet. Distribute as evenly as possible. Bake at 250 Degrees for 10 minutes. Remove from oven when done, loosen with a spatula, and when cool, break into smaller pieces. Store in air tight container.
Carmel corn can be VERY sticky and stuck to the cookie sheet when you pull it out of the oven so I Pam spray my cookie sheet so it is easier to get off.

Thank you Crystal Collins for this recipe!