5-6 qt. popped corn
2 c. brown sugar, lightly packed
1/2 c. white syrup
1 c. butter
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda

Place popped popcorn in large roasting pan; set aside. In medium saucepan, combine brown sugar, syrup and butter. Stir constantly over medium heat until mixture boils; boil 5 minutes, remove from heat. Add vanilla, salt, baking soda, stir until blended.

Pour over popcorn, mixing well. Bake at 250 degrees for 40 minutes, stirring occasionally. Spread caramel corn on wax paper and allow to cool. 10 servings.