Carmel Corn

1 c. margarine
2 c. brown sugar
1/2 c. white syrup
1/2 tsp. baking soda
1 tsp. vanilla
15 -20 c. popped popcorn (1 1/2 - 2 c. unpopped popcorn will make 15-20 cups.)

In a saucepan combine margarine, brown sugar, and white syrup. Boil 5 minutes, and stir. Remove from heat and add soda and vanilla.
Cover popped corn with syrup, bake in pans or cookie sheets in a 250 degree oven for 1 hour. Stir every 15 minutes. Add nuts if desired.
Cool and store in airtight container.