Back in the late 80’s I worked with a woman named Joan Pope. She used to bring the most addictive, but light 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, stirring 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!