Caramel Corn

(This is not a sticky caramel corn. I think it is sooooo good!)

7-8 cups popped corn              3 Tbs corn syrup

¾ cup packed brown sugar      ¼ tsp baking soda

6 Tbs butter                             ¼ tsp vanilla

Remove all unpopped kernals from the popped corn. Put popped corn into a long cookie sheet or roasting pan. In a medium saucepan mix brown sugar, butter, and corn syrup.  Cook and stir over medium heat until mixture boils.  Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.  Remove pan from heat.  Stir in baking soda and vanilla.  Pour mixture over popcorn; stir gently to coat.  Bake at 300° for 15 minutes.  Stir mixture; bake 5 minutes more. Spread caramel corn on a large sheet of wax paper to cool. Yummy!

(Joy Willbur)