Caramel Corn

Directions

1. 1
   Boil Karo syrup, brown sugar and margarine in a saucepan for 5 minutes.
2. 2
   Remove from heat and add the vanilla and stir.
3. 3
   Add the baking soda and stir until the mixture stops rising.
4. 4
   Pour over the popcorn and mix.
5. 5
   Put the caramel corn in two 9 x 11-inch cake pans and cook in a 225° oven for 1 hour.
6. 6
   Stir the caramel corn every 15 minutes.
7. 7
   Break apart the caramel corn while it is still warm.