Baked Caramel Corn

1 cup butter or margarine

2 cups firmly packed brown sugar

½ cup corn syrup – light or dark

1 tsp. salt

1 tsp. vanilla

½ tsp. baking soda

6 quarts popped corn (plain)

Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly, then boil without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla. Pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake in slow oven, 250-degrees, for 1 hour – stir well every 15 minutes. After removing from oven, stir often as it cools it gets hard very quickly and sticks together as well as to the pan.