1 c. brown sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
16 c. popped corn

Place popcorn in 2 large brown paper bags, doubled.

Place brown sugar, butter, corn syrup, and salt in large microwave-safe bowl. Microwave on high for 1-2 minutes until bubbly. Stir. Microwave on high for 3 minutes, stirring well after each minute. Add baking soda and vanilla and stir well until mixed. Pour caramel mixture over popcorn, fold top of bag over and shake well. Microwave on high for 1 minute. Shake well. Microwave again on high for 1 minute. Shake well. Microwave on high for 30 seconds. Shake well. Microwave again on high for 30 seconds. Shake well.

Pour popcorn onto two cookie sheets. Pull large kernels apart and allow to cool. Store in airtight container.

If you like your caramel corn crisp, leave the popcorn on the cookie sheets and bake for 4-5 minutes at 250 degrees. Cool and store as above.