3 qt. freshly popped popcorn
1/2 c. butter
1 c. firmly packed dark brown sugar
1/4 c. light corn syrup
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla extract

Place popcorn in a lightly greased 4 quart casserole dish; set aside. Place butter in a 1 1/2 quart dish. Microwave on high for 1 minute or until melted. Stir in sugar, syrup, and salt; cover and microwave on high for 4 minutes. Remove from oven, stir in soda and vanilla. Pour over popcorn; stir until all is coated and no sugar mixture remains in bottom of dish.

Cook popcorn mixture on high for 2 1/2 to 3 minutes, stirring well after each minute. Remove from oven; stir well. Spread in a lightly buttered 15 x 10 x 2 inch jelly roll pan, cool. Break into pieces, and store in an airtight container. Yields about 11 cups.