Caramel Corn

Lindsay Walden
½ cup popcorn (unpopped)
2 blocks butter
2 cups brown sugar
½ cup Karo syrup
½ teaspoon soda
1 teaspoon vanilla

In large bowl, pop the popcorn. Remove any unpopped kernels. Set aside.
Preheat oven to 250˚F. Cook everything but popcorn over medium heat for 5 minutes after it comes to a boil. Stir occasionally. Remove from heat and add 1 teaspoon baking soda and 1 teaspoon vanilla. Divide popcorn in half. Pour half the cooked syrup over it. Stir popcorn so that everything is covered. When covered evenly, pour onto large silver cookie sheet or large silver bowl. Do the same to the second half. Bake for 15 minutes. Remove from oven and stir. Repeat this procedure until caramel corn has baked a total of 45 minutes. Allow cooling, stirring to keep from sticking together.
I like the popcorn really gooey, so I only bake it for about 15-20 minutes.