1/2 c. butter
1 c. brown sugar, packed
1/4 c. light corn syrup
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
3 qts. popped corn

In a 1 1/2 quart saucepan, melt butter; stir in brown sugar, corn syrup and salt. Bring mixture to boiling, stirring constantly. Boil over medium heat WITHOUT stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. In a large bowl, gradually pour the hot syrup over the popped corn, mixing well. Turn coated popcorn into a buttered 17 x 12 x 2 inch roasting pan. Bake uncovered in 300 degree oven for 20 minutes; stirring the popcorn after 10 minutes. Remove from oven; cool in pan completely. Loosen popcorn with spatula. Break into pieces. Store in tightly covered container. Makes about 2 1/2 quarts caramel corn.