The Smiths Carmel Corn
(1) coat bottom of pan and sides of a large roasting pan with non-stick coating. Place popcorn in pan. (2) in a heavy sauce pan, melt butter over low heat. (3) add sugar, corn syrup and salt, bring to a boil stirring constantly. (4) boil without stirring for 5 minutes. Remove from the heat, stir in the baking soda and vanilla. Gradually pour the carmel over the popcorn and mix well. (5) bake in 300 degree oven for 40 minutes, stirring every ten minutes. Remove from oven and cool in pan. Break apart. Store in tightly covered container at room tempeture. Chocolate coated. Makes 6 quarts melt 6 ounces semisweet or milk chocolate used for baking. Pour over 1 1/2 quarts of the baked carmel corn, stir until coated, chill.