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.