Caramel Corn recipe

5 quarts popped corn (2 to 3 bags microwave corn)
2 cups packed brown sugar
1 cup butter or margarine
1/2 cup light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt

Spread popcorn on baking sheets and set aside.

In large saucepan, combine brown sugar, butter and corn syrup. Boil for 5 minutes, then remove from the heat. Add baking soda, vanilla extract and salt. Stir thoroughly. The mixture will "foam up." Pour over the popped corn and mix well. Bake at 250 degrees F for 40 minutes. Stir every 15 minutes.

You may stir into the popcorn 1 can of mixed, salted nuts before pouring the syrup over and baking.