Caramel Corn

There used to be some place in the mall where you could buy caramel corn.  That was a long time ago when Lafayette Square was nice.  Anyway, I got a craving for it the other day while making popcorn on the stove.  I thought, why not take it one step further?  I found this highly rated recipe and gave it a try. We couldn't keep our hands out of it.  Addictive!

It almost killed me to buy and use corn syrup, but I thought the recipe would suffer without it.  Taste of Home recommends this substitute for corn syrup:

For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

I think I'll try it next time.  Also, the recipe calls for 5 quarts of popped popcorn.  I used 2/3 cup unpopped kernels and ended up making enough to fill my largest mixing bowl twice.  It was an adequate amount to combine with the caramel glaze.  As far as a shallow baking dish, I used two 9x13 dishes and they worked fine.