Caramel Corn

1 cup butter
1/2 cup corn syrup
1/2 tsp baking soda
2 cups brown sugar
1 tsp salt
1 tsp vanilla
6 quarts of popped corn

Heat oven to 250F. Melt the butter, stir in the corn syrup, sugar and salt. Bring the mixture to a boil stirring constantly. Boil without stirring for 5 minutes. Remove from the heat, stir in the soda and vanilla (Careful! it foams!). Pour over the popped corn and mix well.

Spread the coated corn into large cake pans and bake for 40 minutes, stirring every 10 minutes.

Let it cool before eating.
You can add peanuts or any other nuts if you like.

From the Amateur Gourmet.