Carmel Corn

Preheat oven to 225 degrees.

In saucepan, combine brown sugar, butter, and corn syrup.

Over medium heat, bring to boil. Let boil 5 minutes without stirring.

Remove from heat and stir in baking soda, salt, and vanilla. The mixture will get lighter brown and foamy. If using nuts, add to the mixture.

Pour over popcorn and mix well.

Bake on buttered cookie sheet(s) for 1 hour, stirring every 15 minutes.

Note: After popping popcorn, make sure there are no un-popped kernels.