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.