Carmel Corn

2 cubes margarine
2 cups brown sugar
1/2 cup white Karo syrup
1 tsp. salt

1/2 tsp. baking soda

1 tsp. vanilla
1 cup popping corn

Combine and cook to soft ball stage the first 4 ingredients. Pour syrup over 6 quarts popped corn.

Bake at 250 degrees for 1 hour; stirring every 15 minutes.