Caramel Corn

6 quarts popped corn (put in large pan – dishpan)
1 box light brown sugar
½ cup light Karo syrup
2 sticks butter
½ tsp salt
Boil for 5 minutes. Remove from heat.

Add:
½ tsp baking soda
1 tsp vanilla
Stir well.

Pour over popcorn and stir until coated.

Bake at 275 degrees for 1 hour. Stir every 15 minutes.

~Betty Colburn