Carmel Corn

2 cups brown sugar
2 sticks margarine
1/2 cup light Karo syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. soda
6-8 quarts kernel popped corn

Place first 4 ingredients in 2 quart saucepan; bring to boil.

Boil 5 minutes, stirring constantly. Do not over boil.

Add vanilla and soda, stirring after each addition.

Pour over popped corn, covering all kernels. Place on 2 cookie sheets. Bake in 250 deg. oven for 1 hour, stirring 3 to 4 times.

Recipe from Tammy Jones.