8-9 qt. popped corn
1 c. butter
2 c. brown sugar
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Keep popcorn warm in large pot in oven (250 degrees).

Combine butter, brown sugar, corn syrup and salt in heavy pan. Place on medium to high heat until sugar dissolves. Boil for 5 minutes. Remove from heat. Stir in baking soda. After foaming stops, stir in vanilla. Place popped corn in clean sink and pour caramel on top. Stir quickly.

Place corn on 2 cookie sheets or large cake pans. Don't over fill. Return to oven (250 degrees) for 45-50 minutes. Stir every 15 minutes. Store in airtight container and set in cool place. Great for Christmas gifts in tins.