Mom's Gooey Caramel Popcorn

Mom’s Caramel Popcorn

So gooey and caramely, such a tasty treat during the holidays! I made this recipe and brought some to Bible study to share and Andrea asked me for the recipe.

4 pounds sugar
4 pounds Karo Corn Syrup
1/2 gallon cream
1 Tablespoon salt
1 pound butter
4 teaspoons vanilla
popped corn (2 brown grocery bags full)

Mix sugar, butter, salt, corn syrup and half the cream (1 quart). Cook till
well foamed and turning brown, slowly add other quart of cream. Stirring
constantly till boil doesn’t stop and caramel makes a firm ball when
drizzled in cold water. Candy temperature should reach 244°-248°. Remove
from heat; add vanilla. Pour over popped corn and stir to coat. Add nuts if
desired. Leave in mounds or shape into balls. Store in well-greased bowl.