2 C. - Brown Sugar
1/2 C. - Dark Corn Syrup (or light)
1 Tsp. - Salt
1/2 Tsp. - Baking Soda
1 Tsp. - Vanilla Extract (optional)
5 Q. - Popped Popcorn
Preheat oven to 275 degrees. Place the popped corn into a roasting pan (a toss out kind works well). In a large soup pot melt the butter over medium heat, stir in the brown sugar, corn syrup and salt. Bring to a boil and stir for 4 minutes. Remove from the heat and stir in the vanilla and baking soda, stir for about 30 seconds until the color changes and it gets fluffy. Pour the caramel over the popped corn and stir until well coated. Bake in the oven for 1 hour; bring out every 15 minutes to give it a good stir. Once the corn is done turn out onto wax paper or parchment paper to cool, once cooled break the large sections of corn into smaller pieces and enjoy.