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I received this recipe from a friend about 20 years ago and it is a Christmas
favorite.
Caramel Corn
1 1/2 cups white sugar
2 sticks butter
1/2 cup Karo syrup (dark corn syrup)
1 tsp. vanilla
Butter or oil a large roasting pan.
Melt butter and add sugar and syrup. Combine, stir well and simmer until it
reaches 260 degrees on candy thermometer. Stir in 1 teaspoon vanilla and
pour over 2-3 quarts of popped corn and 1-2 cups pecans (or whatever
combination you want).
Bake at 300 for 1 hour and 15 minutes, stirring every 15 minutes. Cool on
foil. This travels through the mail well.