Carmel Corn

• Popcorn — as much as you want, lightly salted
• 2¼ cups brown sugar (front)
• ½ cup light corn syrup (front)
• ⅓ cup water (front)
• ½ cup margarine (oleo) (front)
• 2 teaspoons salt (front)
• 1 teaspoon vanilla (front)

Also (back)

• 1 cup brown sugar (back — "Also:")
• ¼ cup water (back)
• 1 teaspoon vinegar (back)
• 2 tablespoons margarine (oleo) (back)
• 1 cup light corn syrup (back)

1. Pop the corn you want and salt lightly. Set aside.
2. In a saucepan, combine 2¼ cups brown sugar, ½ cup light corn syrup, ⅓ cup water, ½ cup margarine, and 2 teaspoons salt. (Note: the back lists an additional set of caramel ingredients — 1 cup brown sugar, ¼ cup water, 1 teaspoon vinegar, 2 tablespoons margarine, and 1 cup light corn syrup — which may represent a second, smaller batch or an alternate recipe listed for reference. The card does not clarify how the two sets are combined or used separately.)
3. Cook the syrup mixture to the soft ball stage (approximately 235–240°F / 112–115°C).
4. Pour the cooked caramel over the popped corn and stir to coat.