Twelve Days of Christmas Cookies: Baked Caramel Corn

12 cups popped popcorn (either freshly popped or pre-popped)
½ cup unsalted butter
1 cup brown sugar
½ cup light corn syrup
½ tsp kosher salt (omit if using pre-popped salted popcorn)
2 tsp vanilla
½ tsp baking soda

Preheat oven to 250°F.

Line a large baking sheet (half-sheet sized, or use 2 regular sized) with parchment paper or non-stick foil. Lightly butter a very large bowl*. Place popped corn in the bowl.

Add butter, brown sugar, corn syrup, and salt to a large saucepan. Bring mixture to boiling point, stirring. Boil for 1 minute without stirring. Remove from heat; stir in vanilla and then baking soda (mixture will foam).

Gradually pour over popcorn and peanuts; stir until popcorn is evenly coated.

Spread popcorn mixture evenly onto the prepared baking pan. Bake for 1 hour, stirring every 15 minutes. Break popcorn pieces apart as mixture cools. Cool completely before storing in airtight containers.

NOTES:

· ½ cup of popcorn kernels will make about 12 cups of popped popcorn

· If using pre-popped popcorn, use a mildly salted, unbuttered brand

· Use the butter paper to grease your bowl

· Stir in 1 cup peanuts before baking to make Cracker Jack Candy

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