24 cups popped corn

CARAMEL COATING:

1 cup (2 sticks) butter
2 cups brown sugar
1 tsp. salt
1/2 cup light corn syrup (Karo)
1 tsp. baking soda
1 tsp. butter flavoring (optional)
1 tsp. vanilla

Bring butter, brown sugar, salt and corn syrup to a boil and boil 5 minutes. Stir in baking soda, butter flavoring (if using) and vanilla. Pour over popped popcorn. Spread in foil-lined roasting pan.

Heat in preheated slow (250°F) oven for 1 hour. Stir every 15 minutes. Cool and break up into serving bowl.

Makes 24 cups.

Submitted by: Elizabeth Barton