Mom’s Carmel Popcorn

Pop:
6 quarts of popcorn (1 C. unpopped kernals)
Bring to a boil stirring constantly:
2 C. butter
4 C. brown sugar
1 C. light corn syrup
2 t. salt
Boil 4 ½ minutes without stirring.
Remove from heat and stir in:
1 t. baking soda
2 t. vanilla
Pour immediately over popped corn.
Bake at 225 degrees 30 minutes, stirring every 10-15 minutes.
Dump onto waxed paper.