1 c. (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 popcorn

Melt butter; stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly; boil without stirring 5 minutes (medium heat). Remove from heat; stir in soda and vanilla and stir until foamy. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking or roasting pans. 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 about 5 quarts caramel corn.

Also very good if salted peanuts are added to popped corn before adding the syrup. Reduce the salt to 1/2 teaspoon if salted nuts are used.