Too salty - way too salty. Almost to the point of being inedible. I will give this another try but will drastically cut the salt.

Reviewed On: Dec. 31, 2008

I have been making caramel corn for friends & family for years. It has become a Christmas staple. We moved recently & one box of cookbooks & my recipe file have yet to surface. This recipe was the closest to mine however I quadruple it & I skip the oven as we like our caramel soft & sticky. If you choose to increase the recipe, please be cautious as the vanilla causes the caramel to vigorously bubble & splatter. If you pot it full, be prepared to grab the lid & keep the kids away. You have to work fairly quickly with a big batch - the caramel becomes firm & difficult to stir. Fast work and very low heat helps. This is also great on sliced apples! Enjoy.

Reviewed On: Dec. 24, 2008