1 c. or 2 sticks butter
2 c. firmly packed brown sugar
1/2 c. light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qts. popped corn
1 can mixed nuts or 1 jar dry roasted peanuts

Melt butter in large saucepan; stir in brown sugar, corn syrup, and salt. Bring to boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn in 2 large, shallow baking or roasting pans. Mix well. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered container. Makes 5 quarts.

I use my big turkey roaster and it will hold the whole batch of caramel corn. When done, turn out on sheets of waxed paper to cool or it will stick to pan.