1 c. butter
2 c. firmly packed brown sugar
1/2 c. light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qts. popped popcorn

Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly; boil without stirring 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered container. Makes about 5 quarts Caramel corn.