Cinnamon Corn

Cinnamon Corn (Caramel Corn) by SES_Books

1/2 cup margarine (1/2 cup margarine)
1/2 cup granulated sugar (1/2 cup brown sugar)
1/2 cup white karo syrup (1/2 cup white karo syrup)
1/2 tsp salt (1/2 tsp salt)

Combine in a microwave safe bowl( I use a 4 cup pyrex measuring cup). Microwave on high 90 seconds. Stir. Microwave on high another 90 seconds. Stir again. Microwave another 60 seconds.

Remove from microwave and stir in
1/2 tsp soda (1/2 tsp soda)
1/2 tsp Vanilla (1 tsp vanilla)
few drops red food coloring
few drops of cinnamon oil(buy at pharmacy-use carefully)
~It will foam so be prepared~

Pour over about three quarts of popped corn in a brown paper grocery bag (or large microwave safe glass bowl). Mix and microwave for 90 seconds). Shake bag (or mix in bowl) than microwave another 90 seconds. Shake bag (or mix in bowl) then microwave another 60 seconds. Cool on waxed paper or parchment.
Enjoy

Variations

Sometimes I will mix in 1 cup of mixed nuts into the caramel version
once I added redhot candies to the cinnamon version

This caramel concotion works well in sticky rolls~
Pour the caramel mixture on the bottom of a 9 X 13 pan or a bit larger, let it cool to room temp.(sprinkle chopped pecans, if nuts are desired) arrange a bag of Rhodes frozen cinnamon rolls on top of the caramel. Cover loosely with plastic (I spray the plastic with Pam so the rolls don't stick) and let rise overnight. Bake in the morning as the directions on the bag specify. Invert onto a large serving platter. Stand back and accept the kudos. DON'T tell anyone how easy these are!