Carmel Corn

12-15 cups popped corn

Mix in heavy pan: 1 cup butter or margarine
2 cups light brown sugar
1/2 cup light corn syrup
1 tsp. salt

Bring to boil, stirring constantly. Boil 5 minutes at lower heat and do not stir. Remove from heat and add 1 tsp. vanilla and 1/2 tsp. baking soda. Mix well. Pour over corn and mix together.
Bake 45 minutes at 250 degrees, stirring every 15 minutes. Turn onto cookie sheets to cool.