Carmel Popcorn
Created by Annette McDonnell
Pairs with the Paradise Ridge Chardonnay

Ingredients:
1 cup butter
2 cups brown sugar
1 / 2 cup corn syrup
1 tsp salt
1 / 2 tsp baking soda
1 tsp vanilla
5 quarts popped popcorn

Instructions: Preheat oven to 250° F. In a medium sauce pan, melt butter, add brown sugar, corn syrup & salt. Bring to boil stirring consistently. Continue boiling without stirring for 4 minutes. Remove Carmel from heat and add baking soda & vanilla, mix well. Place popcorn in large bowl, pour Carmel in thin stream over the popcorn turning to coat. Place popcorn on two rimmed cookie sheets in a thin layer. Bake at 250˚ stirring popcorn in 15 minute increments for 1 hour. Remove from oven and let cool completely before breaking it apart. Enjoy with a glass of the 2007 Estate Chardonnay, Nagasawa Vineyard. Holiday Gift Idea: Put in clear bags & tie with red or green ribbon.