6 quarts popped corn (24 cups)
1 cup margarine (butter will burn)
2 cups brown sugar, packed
1/2 cup white corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla

1. Preheat oven to 250° F.
2. Pop 6 quarts (24 cups) of popcorn into a huge bowl.
3. Melt butter in a 4-quart saucepan or pot. Stir in brown sugar, corn syrup, and salt.
4. Bring to a boil, stirring constantly.
5. Boil 5 minutes without stirring.
6. Remove from heat. Stir in soda and vanilla.
7. Pour caramel over popped corn, mixing well. Turn onto 2 large, flat pans lined with parchment paper.
8. Bake for 1 hour, stirring every 15 minutes.
9. Remove from oven, cool completely, and break apart.