Baked Caramel Corn
6 quarts popped corn
1 cup butter
2 cups brown sugar, packed firmly
1/2 cup light or dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 250 degrees F. Coat bottom and sides of large roasting pan with vegetable coating spray. Place popped corn in pan. In a heavy saucepan, melt butter over low heat. Stir in sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in baking soda and vanilla. Gradually pour over popped corn and mix well. Bake 60 minutes, stirring every 15 minutes. Remove from oven and cool completely. Break apart and store in tightly covered container.