Baked Caramel Corn

3 quarts freshly popped popcorn
1/2 cup chopped pecans
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
 

Combine popcorn and pecans in a lightly greased 15 x 10 x 1 inch jelly-roll pan;
mix well and set aside.

Melt butter over low heat in a medium saucepan. 
Add brown sugar, corn syrup, and salt; bring to a boil, and boil 5 minutes without stirring.
Remove from heat; stir in soda and vanilla.

Pour syrup over popcorn mixture, stirring until popcorn is evenly coated.
Bake at 300* for 30 minutes, stirring after 15 minutes.
Cool completely, and break into pieces.
Store in airtight containers.
 

Yield: 9 cups