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

In a 1 1/2 quart saucepan melt butter; stir in brown sugar, corn syrup and salt. Bring mixture to a boil, 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 15 minutes, stirring the popcorn after 10 minutes.

After completely cooled, store caramel corn in tightly covered container to keep it crisp and fresh tasting.