Caramel Corn

1 cup butter 
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 quarts popped popcorn

Melt butter in two-quart saucepan. Stir in the next three ingredients; bring to a boil, stirring constantly. Then boil without stirring for 5 minutes.
Remove from the heat and stir in the baking soda and vanilla.
Gradually pour over the popcorn. Mix well and turn into two large shallow baking pans. 
Bake at 250F for one hour, stirring every 15 minutes. 
Remove from the oven, cool completely, and break apart. 

Store in tightly covered containers. 
Makes 5 quarts. 
Peanuts can be added before the boiled mixture is poured over the popcorn.