2 sticks butter
2 c. brown sugar, packed
1/2 c. Karo light syrup
1 tsp. salt
1 tsp. vanilla

Boil gently for 5 minutes. Take off heat. Add 1/2 teaspoon baking soda. Stir well. Put 7 or 8 quarts of popped corn on well buttered cake pan. One layer each. Pour caramel over popcorn. Bake in 250 degree oven for 1 hour. Stir each pan 2 or 3 times during the hour. Put out on wax paper to cool. Separate while hot.