1 1/2 c. unpopped popcorn (fresh will make it pop fluffier)
1/2 c. light corn syrup
2 c. brown sugar
1 c. butter
1 tsp. vanilla
1/2 tsp. baking soda

Pop the corn! Put it in a big roasting pan or stainless steel bowl.

Melt the butter in a saucepan, then add sugar and syrup. Bring to a rolling boil (on medium heat), stirring constantly. Remove from heat and add vanilla and baking soda. Pour over popped corn and stir, coating all the corn. (Drizzle evenly over all the corn.) Put in oven at 200 degrees and bake it for 1 hour, stirring every 20 minutes until 1 hour is up. After 1 hour, place this in a plastic container or zipper bag. It sticks to the stainless steel bowl or roaster as it cools down. Optional - add 1-2 cups of peanuts before you add the caramel mixture. Makes 1 gallon or 5-5 1/2 quarts.