Caramel Corn

5-6 qts. popped corn (try hulless pre-popped corn)

Pour into large pan.

Preheat oven to 225°.

In heavy metal pan melt:

2 sticks butter

½ C. white karo syrup

2 C. brown sugar

1 tsp. salt

Stir well.  Cook on medium high heat to boiling.  Stop stirring when it begins to boil.  Let boil 5 minutes.  Remove from heat.  Add 1 tsp. vanilla and ½ tsp. baking soda.  Stir well.  Pour slowly over corn, mix well, coating corn.

Bake 1 hour at 225°, stirring each 15 minutes.  After baking, pour onto waxed paper to cool, breaking into pieces.