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Halloween Candy, Popcorn, Caramel Corn

Published by Valene Streich

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Halloween Baked Caramel Corn

1 cup margarine
2 cups dark brown sugar (packed)
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla extract
6 quarts popped corn

Melt margarine in saucepan. Stir in brown sugar, syrup, and salt. Bring to a boil, stirring constantly, then allow to boil gently without stirring for 5 minutes.

Remove from heat and stir in baking soda and vanilla extract. Gradually pour over popped corn in a large bowl, mixing well. Spread in shallow baking pans. Bake at 250 degrees for 1 hour; stir every 15 minutes to prevent burning.

Remove from oven. At this point, candy corn, peanut butter M & M’s, orange sprinkles, etc. can be sprinkled on top. Cool completely, and break apart. Store in covered containers.

 

 

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