Caramel Corn Recipe

Ingredients

1 cup brown sugar, firmly packed

3 qts popped Weaver® popcorn
1/2 cup Karo dark corn syrup
1 stick butter/margarine
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda
     Optional add ins!
3 cups unsalted mixed nuts (or peanuts)

Preparation

Spray large shallow roasting pan with non-stick cooking spray. Combine popcorn and nuts in pan; place in 250° oven while preparing syrup. In a heavy 2-quart saucepan, combine brown sugar, corn syrup, butter, and salt. Over medium heat, stirring constantly, bring to a boil. Boil 5 minutes, without stirring. Remove from heat; stir in vanilla and baking soda. Pour over warm popcorn mixture, stirring to coat thoroughly.

Bake at 250° for about 1 hour, stirring occasionally. Cool, break apart. Place in an air tight container to store.

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Ingredients
4 cups Red Raspberries
2/3 cup sugar
1/2 tsp ReaLemon® juice
2 Tbls Land O'Lakes® butter
1 1/2 cups Bisquick® biscuit mix
3 Tbls Land O'Lakes® melted butter
1 Lg egg,  thoroughly beaten
1/2 cup whole milk

Toppings 
Reddi-wip® whipped cream
or
Vanilla Ice Cream


Directions
Lightly toss the sugar, lemon juice, and raspberries together in a medium size bowl.  Next spread the coated raspberries out in a buttered 10x6 inch baking dish and dot with 2 tbls of butter.  In a second bowl, blend together Bisquick, melted butter, egg, and milk, and stir just until ingredients are combined.  Drop spoonfuls of dough mixture over raspberries in baking dish. 
Bake for 30 minutes at 350 degrees or until a knife or toothpick comes out of the dough clean.  Serve warm with whipped cream or vanilla ice cream.

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