Pop 1 cup popcorn kernels, remove any kernels and set aside.
In a medium size pot, combine butter, brown sugar and light corn syrup. Bring to a boil over medium heat stirring occasionally. Boil mixture for 4-5 minutes; do not stir during this time. Remove from heat and add vanilla and baking soda, mixture will double in volume during this time. Carefully stir mixture until combined. In a large mixing bowl or roaster pour hot mixture over popped popcorn. Carefully stir with a spoon to evenly coat popcorn. Spread coated popcorn on a baking sheet to cool. Break into bite size pieces. Carmel corn can be stored in an airtight container for 2 weeks. Yields: 12 cups