PREP: 20 minutes BAKE: 20 minutes at 300°F MAKES: 18 cups

Caramel Corn

What You’ll Need

14 cups popped popcorn

2 cups whole almonds and/or salted roasted cashews (optional)

1½ cups packed brown sugar

¾ cup butter

⅓ cup light-color corn syrup

½ tsp. baking soda

½ tsp. vanilla

How to Make It

1. Preheat oven to 300°F. Remove all unpopped kernels from popped popcorn. Put popcorn and, if desired, nuts into a 17×12-inch roasting pan. Keep warm in oven while preparing caramel.

2. Butter a large piece of foil; set aside. For caramel, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, 5 minutes more.

3. Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn; stir gently to coat. Bake 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel corn on prepared foil; cool.

To Store: Transfer to an airtight container. Store at room temperature up to 1 week.

PER 1 CUP CARAMEL CORN: 171 cal., 8 g fat (5 g sat. fat), 20 mg chol., 97 mg sodium, 25 g carb., 1 g fiber, 1 g pro.