Two days before Christmas, and my kids think I'm going to cook? Isn't that why they invented pizza? I am, however, in the mood for making something sweet to snack on while watching "National Lampoon's Christmas Vacation" with the family on Christmas Eve.

This easy caramel corn recipe was among the reader-submitted recipes Food & Flavor staff tested for this year's Holiday Baking Contest (post-gazette.com/food). Amy Pusateri of Ross can't remember where she got the recipe -- she thinks it might be from her friend Chris -- but since the first bite six or seven years ago, her family has been hooked.

"My husband starts munching on it before I am even finished stirring it," Mrs. Pusateri writes in an e-mail. "It's a must in the Pusateri home around the holidays and any special event in between." We agree it's absolutely delicious. Happy holidays!

• 1/2 cup dark corn syrup
• 2 cups brown sugar
• 2 sticks butter
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 bags popped hulless popcorn (in the snack food section)

Preheat oven to 250 degrees.

Coat a large roasting pan with nonstick cooking spray and place both bags of popcorn in pan.

Bring corn syrup, brown sugar and butter to a boil over medium-high heat in a saucepan, and boil for 5 minutes. Remove from heat and add vanilla, salt and baking soda.

Pour caramel mixture over popcorn and stir. Place in oven and bake for 1 hour, stirring every 15 minutes. Cool and enjoy. Unbelievably yummy!

-- Amy Pusateri, Ross

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