1 cup (2 sticks) butter
2 cups brown sugar (do not pack)
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qts. popped popcorn (about 24 cups)

Bring first 4 ingredients to a rapid boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Pour into 2 large greased baking or roasting pans. Bake at 250°F for 1 hour, stirring every 15 minutes. Remove from oven and stir gently until dry enough to store.

Submitted by: Caroline Welch