Baked Caramel Corn


½ cup pure maple syrup

1 cup butter

2 cups packed brown sugar

1 tsp salt

½ tsp baking soda

1 tsp vanilla

1 cup un-popped corn (to make 6 qt popped corn)

Directions: Heat oven to 250°. Put popped corn into a lightly buttered bowl. Melt butter; add maple syrup, brown sugar, and salt. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Pour gradually over popped corn and mix well. Turn into large roasting pan; bake for 1 hour, stirring every 15 minutes. Remove from oven and cool.