Caramel Popcorn

6 quarts popped corn (3 bags microwave)
1 cup butter
2 cups brown sugar
½ cup corn syrup (light or dark)
1 tsp salt (omit with microwave popcorn)
½ tsp baking soda
1 tsp vanilla

Preheat oven to 250º. Butter bottom and sides of roasting pan or another type of pan with equal capacity. In a heavy saucepan, slowly melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for five minutes. (Original recipe gives this no-stirring instruction, but I usually stir it at least 3 times during the 5-minute boil, feeling better assured it won't develop a burnt taste.)

Remove from heat. Stir in baking soda and vanilla. Pour over popcorn and mix well. Bake for one hour, stirring every 15 minutes. Turn out onto waxed paper and shove it around to separate. Cool completely and store in an airtight container.

This has been a never-fail, simple (no candy thermometer) recipe and creates a very crisp and tasty caramel corn.

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