Carmel Corn

Ingredients
7-8 cups popped popcorn
3/4 cup packed brown sugar
6 Tbsp. butter
3 Tbsp. light colored corn syrup(Karo)
1/4 tsp. baking soda
1/4 tsp. vanilla
salt, optional

Directions
Butter or spray a large piece of foil; set aside
Pre-heat oven to 300 degrees.
Remove all unpopped kernels from popped popcorn and keep warm in oven in a large roasting pan while making the caramel mixture.
In a medium saucepan, combine brown sugar, butter & corn syrup.
Cook & stir over medium heat until the mixture boils.
Clip a candy thermometer to side of pan & continue to cook & stir over medium heat to 255 degrees, hard ball stage(about 4 minutes).
Remove saucepan from heat, & stir in baking soda & vanilla.
Pour mixture over popcorn; sprinkle with salt if desired & stir gently to coat.
Bake for 15 minutes.
Sprinkle with more salt if desired & stir mixture then bake for 5 minutes more.
Spread caramel corn on prepared foil to cool.
**Store in an airtight container at room temperature for up to 1 week