Homemade Caramel Corn

1 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon vanilla extract
1/2 baking soda
4 quarts (16 cups) popped corn

In heavy saucepan on medium to medium-high heat melt butter then add brown sugar, corn syrup and salt. Bring mixture to a boil stirring constantly.

Once mixture boils stop stirring and boil for 5 minutes. Do not stir.

Remove from heat and stir in vanilla and baking soda (be careful, it foams up).

Pour mixture over popped corn. Gently stir to coat popcorn.

Put onto baking sheets and bake at 225 degrees for 1 hour, stirring every 15 minutes.
Cool before putting into tightly covered containers or zip-top bags.

To make festive for Halloween, add about a half bag of candy corn.

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