1 c. firmly packed brown sugar
1/2 c. light or dark corn syrup
1/2 c. butter
1/2 tsp. salt (optional)
1/2 tsp. baking soda
1/2 tsp. vanilla
3 to 3 1/2 qts. popped popcorn

Put brown sugar, syrup, butter, and salt in microwave-safe, heat resistant, 2 quart bowl. Microwave on high 2 to 3 minutes or until mixture is boiling throughout. Stir once during cooking. Then microwave on high 2 minutes at a full boil. Watch so it doesn't boil over.

Remove from microwave; stir in soda and vanilla; mix well. Pour half of popcorn in microwave-safe 8 x 12 inch baking dish. Drizzle with half of caramel mixture; stir well. Microwave on high 3 1/2 to 4 minutes, stirring well after each minute of cooking. (Mixture may burn if not stirred well after each minute.) Remove and spread on cookie sheet to cool. Repeat with other half of popcorn and caramel mixture. Popcorn will become crisp as it cools. Break into pieces and store in air-tight container.