8 c. popped popcorn
3/4 c. packed brown sugar
6 tbsp. butter
3 tbsp. light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. vanilla

EQUIPMENT:

Measuring cups and spoons
17x12x2 inch baking pan
1 1/2 qt. saucepan
Wooden spoon
Rubber spatula
Hot pads
Pancake turner
Large bowl

Put the popcorn into the baking pan. Remove any unpopped kernels.

Measure the brown sugar, butter, corn syrup, and salt into the 1 1/2 quart saucepan. Put pan on burner.

With adult help, turn burner to medium heat. Cook and stir with a wooden spoon until butter melts and everything is mixed. Continue cooking until mixture starts to boil. When mixture boils, stop stirring. Cook for 5 minutes. Turn off burner. With adult help, move pan off the burner.

Stir in the baking soda and vanilla. With adult help, pour mixture over popcorn, using rubber scraper to scrape pan. With the scraper, gently stir the popcorn and hot mixture so all the popcorn is coated.

Put pan into oven. With adult help, turn oven to 300 degrees. Bake 15 minutes. With adult help, remove pan from oven and stir mixture with the wooden spoon. Put pan back into oven and bake 5 to 10 minutes longer. Turn off oven. With adult help, remove pan from oven. Use a pancake turner to remove caramel corn from pan to a large bowl; cool. Makes about 8 cups.