Baked Caramel Corn

"Store caramel corn tightly covered to keep it crisp and fresh tasting--"

1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla
3 quarts popped corn (12 cups)

In a 1-1/2 quart saucepan, melt butter; stir in brown sugar, corn syrup, and salt. Bring mixture to boiling, stirring constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. In a large bowl, gradually pour the hot syrup over the popped corn, mixing well. Turn coated popcorn into a buttered 17x12x2-inch roasting pan. Bake uncovered at 300 degrees F. for 30 minutes, stirring the popcorn after 15 minutes. Remove from oven; cool in pan completely. Loosen popcorn with a spatula. Break into pieces. Store in a tightly covered container.

Makes about 2-1/2 quarts (10 cups).

[clipped from "Better Homes and Gardens."]