20 c. popped corn (Orville Redenbacher works best)
2 c. brown sugar
1 c. butter
1/2 c. white corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla extract

Combine brown sugar, butter, syrup and salt. Boil 5 minutes. Add baking soda and vanilla. Stir quickly until foamy. Pour over popcorn. Stir. (If butter is used instead of butter, use 1 teaspoon butter flavoring.) Bake 1 hour at 250 degrees in large, greased roaster, stirring every 15 minutes. Cool on waxed paper. Break apart as you wish when cooled. Stores well in freezer.