10 c. popped popcorn (about 1/2 c. unpopped)
1 c. packed brown sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1/2 tsp. vanilla
1 c. whole pecans

After popping, remove all the unpopped kernels from the popcorn. Place the popped corn in a greased 15 x 10 inch baking pan. Set aside.

In a 1 1/2 quart saucepan, combine the brown sugar, butter and corn syrup. Cook over medium heat until boiling, stirring constantly with a wooden spoon. Continue cooking at a gentle boil for 5 minutes. Remove from heat. Stir the baking soda and vanilla into the brown sugar mixture. Stir until well combined. Slowly pour the brown sugar mixture over the popped corn. Sprinkle the pecans on top of the popcorn and continue to stir gently until the popcorn and pecans are evenly coated.

Bake in a 300 degree oven for 15 minutes. Stir and bake 5 minutes more. Turn the popcorn mixture out onto a large sheet of waxed paper. Cool. Break into clusters. Store tightly covered. Makes about 12 cups.