6 qt. popped corn
2 c. brown sugar
2 sticks butter
1/2 c. white Karo syrup
1 tsp. vanilla
1 tsp. baking soda

One cup of corn should change to 30 cups of popped corn. (24 cups = 6 quarts)

Place popped corn in large roaster. Boil brown sugar, butter and Karo syrup and stir for 5 minutes. Remove from heat and add vanilla and baking soda. Pour over corn; stir gently. Bake for 40 minutes at 250 degrees, stirring every 15 minutes. Cool and don't count the calories as you enjoy it!