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There’s original caramel corn or soft, chewy caramel corn and now, crunchy (and a lot less sticky!) caramel corn.
Crunchy Caramel Corn

4 quarts popped, lightly salted popcorn (please, I beg you, use fresh stovetop popped corn, not microwaved)
1 cup brown sugar
1/2 cup corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

Preheat the oven to 250F.  In a large saucepan, combine sugars, butter and salt.  Bring to a boil and reduce heat slightly, boiling for five minutes longer without stirring.  Add in baking soda and vanilla.  Pour popcorn into two baking pans and spread caramel on top.  Toss to coat popcorn.  Heat caramel corn in oven for 45 minutes, stirring every 15 minutes.  Cool on a greased aluminum sheet and break apart before eating.

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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