Betty Sue’s Caramel Corn

1 cup of butter (2 sticks)
2 cups of firmly packed dark brown sugar
½ cup dark corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla
6 quarts of popped popcorn
(We used air popped, which has no oil, unseasoned and unbuttered)

Melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil without stirring for 5 minutes.

Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped popcorn in two large shallow baking or roasting pans or one big one. Mix well to coat popcorn. Bake in 250°F oven for one hour, stirring every 15 minutes.

Remove from oven pour on waxed or parchment paper. Cool completely. Break apart and store in a tightly covered container.
Yields: 6 quarts popcorn

Recipe provided by Karen Valiant