Aunt Bernice’s Caramel Corn

1 stick margarine
1 stick butter
2 cups firmly packed brown sugar
1/2 cup corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda

Melt butters and stir in sugars, salt and syrup.  Stir constantly and bring to a boil.  Boil 5 more minutes and don’t stir.  Remove from heat.  Add soda and vanilla.  Immediately pour over 5 quarts of popped corn in a brown paper bag, stirring up from the bottom.

Option 1:
Spread onto cookie sheet and bake at 250 degrees for one hour.   Stir after each 15 minutes

Option 2:
Put popcorn in microwave and cook on high for 1 1/2 minutes.  Sit and cook again for another 1 to 1 1/2 minutes.

Cool on cookie sheet or just tear the bag open.

Try not to eat it all in one sitting.

Quick edit - my fault.  I use two sticks of butter, NO margarine.  So with two sticks of butter AND 2 cups of brown sugar, how bad could this recipe be?!

... Just thinking of this makes me want to go for a run.