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.