<<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.