Back in the late 80’s I worked with a woman named Joan Pope. She used to bring this caramel corn to work. We always called it Joan Pope’s Caramel Corn, don’t know where it originated, but this is how I know it. I just recently found the recipe and made it for a baseball kick-off party we hosted. There was none left at the end of the night! My friend who is on a gluten-free diet discovered she can eat it too! Yay! I’ll be making it again soon.
Preheat oven to 250°.
1 – 8 oz. bag of corn puff popcorn
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1 tsp. vanilla
1/4 tsp. baking soda
In a sauce pan melt butter, brown sugar, corn syrup over low heat until combined. Bring to a boil for 2 minutes, stir constantly.
Remove from heat, stir in the vanilla and baking soda.
Put corn pops into a large bowl and pour mixture over corn pops. Stir to coat. Place pops on a large cookie sheet and bake for 10 minutes. After 10 minutes, stir and put back in the oven for another 10 minutes. Repeat a total of 3 times.
Let cool and store in a covered container. Enjoy!