2 sticks butter
2 cups brown sugar
1/2 cup Karo corn syrup

In a medium saucepan, melt butter. Stir in brown sugar until dissolved with 1/2 cup Karo corn syrup. Bring to a boil and cook, uncovered for 5 minutes; stir.

Remove from heat and add:

1/2 teaspoon baking soda
1 teaspoon vanilla
2 gallons popped corn

Cover popped corn with syrup. Spread out evenly on a buttered cookie sheet (or spray with non-stick spray).

Bake in 250°F oven for 1 hour. Stir every 15 minutes. Add nuts, if desired.

Cool and store in a cookie tin or a tightly sealed container.

Submitted by: Belle