Caramel Corn

Directions

1. 1
   Boil the first 5 ingredients together for 5 minutes at full boil.
2. 2
   Remove from heat quickly and thoroughly stir in 1 1/2 teaspoons baking soda (this will change the consistency).
3. 3
   Pour mixture over popped corn; mix well.
4. 4
   (But be very careful, candy mixture is very hot and will burn fingers if touched.)
5. 5
   When well combined, bake in slow oven at 225° to 250° for 1 hour, stirring at 15 minute intervals.
6. 6
   Pour out to cool completely, then store in tight containers.
7. 7
   Keeps indefinitely.