Caramel Corn

Combine in a saucepan:
1 cup butter
2 Tbsp molasses (or 100% maple syrup)
1/2 cup light corn syrup
2 cups light brown sugar
1/2-1 tsp salt

Allow to boil for five minutes.

Then, remove from heat and add:
1 tsp baking soda
1 1/2 tsp vanilla
1 large pkg pecan halves (or other nuts)

Stir well to combine.

In a LARGE shallow pan, pour the hot syrup mixture over the corn and stir to coat as well as you can. (Difficult to do at first, but gets easier. Don't worry if it's not even to begin with.)

Bake at 250F for about an hour (more or less),
watching to see when the corn is well-covered and is a nice golden color. Stir well every ten minutes for the first half-hour, then every fifteen minutes.

Pour out onto large sheet of waxed paper and allow to cool. Break into pieces and store tightly covered.