We love this one and have given it as a gift many times!
Grandma Arlene's Carmel Corn (originally found in the Mpls newspaper)
1/2 c light corn syrup
1 tsp salt
1 tsp baking soda
1 Tbsp Vanilla
7 1/2 quarts popped corn--divided into 2 aluminum roasting pans
Boil butter, sugar, syrup and salt in a saucepan for 5 minutes, stirring occasionally. Add baking soda and vanilla - mix thoroughly (caution-rapid expansion of mixture). Pour over popped corn, mixing immediately--2 man job. Place coated corn (which is in aluminum roasters) into 200 degree oven for 1 hour--stirring at 15 minute intervals. Cool on large clean surface.