Caramel Corn

1 cup butter
½ cup corn syrup  (light)
½ tsp baking soda
2 cups brown sugar
1 tsp salt
1 tsp vanilla
6 qts popped corn

Melt butter, stir in brown sugar, corn syrup and salt.  Bring to boil, stirring constantly.  Boil without stirring for 5 minutes.

Remove from heat; stir in baking soda and vanilla.  It will turn foamy.  Immediately pour over popped corn, mixing well.  Turn into two shallow baking pans.  Bake at 250 for 1 hour, stirring every 15 minutes.  Remove from oven, cool and break apart.  Store in tightly covered containers.