Oven Carmel Corn








Oven Caramel Corn

2 cups brown sugar
1 cup gluten and dairy free margarine (such as Earth Balance Buttery Spread)
1/2 cup maple syrup
1 teaspoon salt
1 cup mixed nuts, optional
1 teaspoon baking soda
7 quarts popcorn, popped

In medium saucepan, slowly bring brown sugar, margarine, maple syrup and salt to a boil. Remove from heat. Add baking soda. Stir well.

Pour over popped corn, lightly toss to coat all kernels. Place on 2 baking sheets.

Bake in 200-degree oven for 1 hour , stirring every 15 minutes.

Makes 10 servings.

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