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Baked Caramel Corn
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| 6 quarts | popped corn, (24 cups) |
| 1 cup (2 sticks) | butter |
| 1 tsp | salt |
| 1/2 tsp | vanilla |
| 1/2 tsp | baking soda |
| 2 cups | brown sugar |
| 1/2 cup | corn syrup |
Melt butter, stir in brown sugar, corn syrup, & salt. Bring to a boil stirring constantly. Boil without stirring for five minutes.
Remove from heat, stir in soda & vanilla. Gradually pour over popped corn mixing well in large roaster pan.
Bake @240 for 1 hour stirring every 15 minutes.
Remove from oven. Cool & store in a covered can.
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