Caramel Corn

We made this several times during the fall growing up. I believe that the recipe came from my aunt, Peggy Jackson.

250 degrees for 1 hour.

6 cups of popped corn

1/2 cup of brown sugar
1/2 teaspoon of salt
1/2 teaspoon baking soda
1/2 cup dark Karo syrup
1/2 cup butter
1/2 teaspoon vanilla

Cook everything minus the vanilla, minus the popcorn of course, too, over medium heat, whisking contantly until boiling; then add vanilla. Spread popcorn evenly out into 2 13x9 baking dishes. Drizzle your caramel sauce equally over the two pans and bake. Every 15 minutes during your baking time, use a spatula to re-spread the caramel over the corn so that the corn will be more evenly coated.

Note: You can bake less or more depending upon how chewy or gooey you like your caramel corn.