Caramel Popcorn

This is a non-sticky, ever-crunchy popcorn. I love to make it for camping or just for fun.

1 c. butter
2 c. brown sugar
1/2 c. corn syrup
1 tsp. salt
1/2 tsp baking soda
1 t. vanilla
two batches of popped corn - I prefer the old-fashioned kind, not microwave.

Preheat oven 250 degrees.
In a medium sauce pan, on medium, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil for four minutes without stirring. Remove from heat.
Stir in vanilla and baking soda. Pour in a thin stream over popcorn. Stir to coat.
Place popcorn in two large shallow baking dishes. Bake in preheated oven, stirring every 15 minutes for one hour. Let cool.

*Update: After stirring in vanilla and baking soda, dump your 2-3 batches of popcorn in a brown grocery bag. Then pour your carmel on top. Roll bag closed and microwave for one. Shake the bag, put back in microwave and cook for one minute then shake again. Then two more times at 30 second intervals, shaking inbetween.