Preheat oven to 250*

prepare 6 quarts of popped corn (air popped works best)

In a saucepan heat 1 cup of butter

2 cups of brown sugar

1/2 cup light corn surup

1/2 tsp salt

Boil for 5 minutes

take off heat and add 1/2 tsp baking soda and 1 tsp vanilla, stir and pour over popped corn that is already in baking pans. stir together and bake for 1 hour. stiring every 15 minutes. carful not to leave carmel on bottom of pan to burn.

sometimes I like to add peanuts for more of a cracker jack flair.

Recipie by Cheryl Firth.