1 c. butter (2 sticks)
2 c. firmly packed brown sugar
1/2 c. corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qt. popped corn

Melt butter and stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly then boil without stirring for 5 minutes. Remove from heat and stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Put in 2 large shallow roasting pans and bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store. Makes 5 quarts of caramel corn.