Baked Carmel Corn



1 c. (2 sticks) butter or margarine

2 c. firmly packed brown sugar

½ c. light or dark corn syrup

1 tsp. salt

½ tsp. baking soda

1 tsp. vanilla

6 quarts popped popcorn



Melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil,
stirring constantly. Boil without stirring for 5 minutes. Remove from
heat. Stir in soda and vanilla. Gradually pour over popped corn, mixing
well. Turn onto 2 large shallow baking or roasting pans. Bake in a 250°F
oven for 1 hour, stirring every 15 minutes. Remove from oven and cool
completely. Break apart and store in a tightly covered container. Makes
about 5 quarts.