1 c. (2 sticks) butter
2 c. firmly packed brown sugar
1/2 c. light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qt. popped corn

Melt butter; stir in brown sugar, corn syrup and salt. Bring to boil; stirring constantly; boil without stirring 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn mixing well.

Turn into 2 large shallow baking pans. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in tightly covered container. Makes 5 quarts.