Baked Carmel Corn - cooking recipe

Ingredients

1 C. butter
2 C. packed brown sugar
1 tsp. salt
1/2 C. light corn syrup
1 tsp. baking soda
1 tsp. vanilla
2 bags (3.5 oz. each) microwave popcorn, popped or 6 quarts of popped corn

Preparation

Directions

Heat oven to 250 degrees.
In a heavy saucepan over medium heat, combine first 4 ingredients stirring constantly until it boils.

Boil for 5 minutes without stirring.
Remove from heat; stir in baking soda, add vanilla. Stir well.
Pour over popped corn and mix thoroughly coating all the popcorn.
Pour coated popcorn into a large roaster or sided pan and bake for 1 hour stirring every 15 minutes.

Remove from oven; cool completely. Break apart and store in tightly covered container.