caramel corn

7 quarts plain popped popcorn (or a couple pages of puff corn from the grocery store in the chip aisle)
2 cups of brown sugar
1/2 cup light corn syrup
1 tsp salt
1 cup margarine
1/2 tsp baking soda
1 tsp vanilla extract

Place popcorn in a large paper grocery bag.  Preheat oven to 250. Combine brown sugar, corn syrup, margarine and salt in a large pot.  Bring to a boil over medium heat, stirring often.  Once the mixture begins to boil, boil for 5 minutes stiring constantly.

Remove from heat and stir in the baking soda and vanilla.  Mixture will bubble up and be light and foamy.  Immediately pour over popcorn in a bag.  Shake bag until corn is covered.  Dump covered corn into 2 baking dishes (I use cake pans).  Bake for 1 hour, stirring every 15 minutes.  When done, dump corn on to waxed paper on the countertop.  Seperate the pieces and allow to cool.  Store in airtight container or resealable bags.