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

Pop corn in an air popper. Keep popcorn hot in a slow oven (250 degrees). I put it directly into a roasting pan.

Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring, 5 minutes. Remove from heat and stir in vanilla and soda. Pour over popped corn mixing well (be careful not to break up the corn!). Add unsalted nuts (optional).

If not already in a roasting pan, turn into one. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and pour immediately onto flat surface to cool. Break apart as corn cools. Store in tightly covered container. Makes about 5 quarts caramel corn.