Caramel Corn

Caramel corn is a (very) favorite fall treat . . .

1 c. butter
2 c. packed brown sugar
1 tsp. salt
1/2 c. light corn syrup
1 tsp. baking soda
6 c. popped mushroom kernel popcorn
2 c. popped large kernel popcorn
coarse sea salt

Preheat oven to 200 degrees, and line baking sheets with parchment paper.

Combine first four ingredients in a tall-sided soup pan. On medium head, let the ingredients boil for 5 minutes. Remove from heat and stir in baking soda. The caramel will begin to get light and frothy.

Pour the caramel into the popcorn. Mix until each kernel gets a nice coating, and spread onto the prepared baking sheets. Sprinkle generously with sea salt to season.

Bake at 200 for one hour until the caramel is set and crunchy.