Caramel Corn

2 c. brown sugar
1/2 c. corn syrup
1 c. margarine (2 sticks)
1 tsp. salt
1 tsp. soda
1 tsp. butter flavoring
1 tsp. vanilla
1- 2 c. nuts (optional)
7 qt. popped corn

Combine brown sugar, margarine and corn syrup in saucepan and boil 5 minutes. Remove from heat. Combine salt, soda, flavorings, and nuts and mix well with syrup mixture. Pour over corn and mix well. Spread on 2 large cookie sheets. Bake in slow oven (200°- 250°) for one (1) hour. Stir every
15 minutes. Cool. Package loosely in quart or pint plastic bags. Makes 12-14 pint bags.