Turning my Crispy Caramel Corn into Chewy! MMMMmmmMMMMmm

We recently found that this crispy caramel corn recipe also makes a great chewy caramel corn recipe. By just leaving out the baking part. A great recipe either way!  It is actually just really similar to this recipe but this one seems to just melt in your mouth more and for some reason we like it better.  Both are good but you know how it can be with recipes.  Enjoy!

Crispy or Chewy Caramel Corn

1 cup coconut oil

2 cups Sucanat

1/2 cup Agave Nectar

1 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon vanilla

20 cups (5 quarts) popped popcorn

Place popcorn in 2 large shallow baking dishes. I used my two rectangular bakers (large cake pans) if you have the smaller average size cake pans you could use those too but it will probably take 3. Preheat oven to 250 degrees. (skip this first part if making chewy)

In a medium saucepan over medium heat, melt oil. Then stir in Sucanat, Agave, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour over popcorn stirring to coat. (if you want chewy you are done if you want crisp more like cracker jacks go ahead and bake) Bake in oven stirring every 15 minutes, for 1 hour. Let cool completely before breaking up and EATING!