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Ingredients

• 6 UK qt prepared popcorn
• 1 c butter or margarine
• 2 c firmly-packed brown sugar
• 1/2 c light corn syrup
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp vanilla

Directions

Place popped popcorn in a large roasting pan, and preheat oven to 250 degrees.

In a medium sized pan, melt butter over low heat and add the brown sugar, corn syrup and salt. Mix thoroughly and heat to a boil over medium to medium-high heat - stirring constantly. Once it starts to bubble let boil without stirring for 5 minutes. Remove from heat and stir in the baking soda and vanilla. Mix well and gradually pour over the prepared popcorn. Stir quickly to coat and bake for 15 minutes - stir - then bake for 15 minutes more.

To cool line a large baking sheet with wax paper and spread the warm carmel corn out on the baking sheet to cool. After an hour break into pieces and store in an airtight bag or container.