Crunchy Carmel Corn

8 cups popped corn, un-popped kernels removed
¾ cup packed brown sugar
6 Tbsp. butter
3 Tbsp. light corn syrup
¼ tsp. baking soda
¼ tsp. vanilla

Spread kernels into a baking sheet.

In a medium saucepan mix sugar, butter and corn syrup. Cook over medium heat till mixture boils. Boil at a steady rate, without stirring, for 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour over popcorn.

Stir in caramel to popcorn, gently to coat. Bake in a 300°F oven for 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel corn on large piece of buttered foil to cool. Store tightly covered.