16 cups popped corn

COATING:

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

Place 16 cups popped corn in a large paper bag. Combine in an 8 cup batter bowl the brown sugar, butter, corn syrup, and salt. Microwave on full power 1 to 2 minutes or until mixture bubbles. Boil for 3 minutes, stirring after each minute. Add soda and vanilla; stir well as this will foam up, and pour over popcorn in paper bag. Shake very well! Fold bag down and microwave on full power for 1 minute. Shake well. Microwave on full power for 30 seconds. Shake well. Microwave on full power for 30 seconds. Shake well and pour onto two cookie sheets. Let cool. Store in airtight container, if there is any left to store. This procedure may sound strange, but follow it to the letter and you will have perfect buttery caramel corn. Peanuts may be added.