2 c. brown sugar
1 c. butter
1/2 c. corn syrup
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
7 1/2 qts. popped corn

In heavy saucepan, combine sugar, butter, syrup and salt. Heat to boiling. Boil for 5 minutes, stirring constantly. Remove from heat. Add soda and vanilla. Mix well. Quickly add to popped corn, mix well.

For a crunchy caramel corn, put into two 9x13 inch pans. Bake at 200 degrees for 1 hour, stirring every 15 minutes.