<<Disclaimer: Verify this information before applying it to your situation.>> 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.