Crunchy Caramel Corn

2 cubes margarine (I use Blue Bonnet)
2 cups packed brown sugar
1/2 cup corn syrup
1 tsp. salt

Melt margarine in large saucepan.  Add other ingredients.  Stir.  Turn heat to med-high until it starts to boil.  Turn heat to med-low and let boil for 5 min. without stirring. 

Take off heat and stir in:
1/2 tsp. baking soda
1 tsp. vanilla

Spray a large bowl with non-stick spray.  Pour mixture over 6 quarts popped corn (about 1 cup kernels, popped).  Stir until well-coated.

Pour popcorn into large greased pan (I use a turkey-roasting pan).  Bake at 250 degrees for 1 hour--stirring every 15 min.  When done, remove from oven and immediately dump onto wax paper, separating to cool.