2 cups brown sugar
1 cup molasses
3 quarts popped corn
6 tbsp. butter
1 tsp. baking soda
1/2 tsp. vanilla

Pop the popcorn and transfer to a large metal bowl, discarding any unpopped kernels.

In a heavy bottom medium saucepan, cook brown sugar and molasses to firm ball stage (244-248°F on candy thermometer).

Quickly stir in butter, baking soda and 1/2 teaspoon vanilla. Pour hot mixture over popcorn; stir thoroughly.

Variation: Stir peanuts or cashew halves into saucepan at the last few seconds before pouring onto popcorn.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Belle