1/2 c. butter
1 c. packed brown sugar, light
1/4 c. corn syrup, light
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
3 qts. popped corn

Butter 17"x12"x2" foil roasting pan. Pop your corn next. Measure 3 quarts of popped corn (use a 2 cup measuring cup, measure 6 full 2-cups of popped corn). Put it in a buttered pan.

Now in a 1 1/2 quart saucepan, melt butter, stir in brown sugar, corn syrup and salt. Bring mixture to boiling, stirring constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat, stir in vanilla and baking soda, the mixture will be foaming. Quickly pour over the popped corn, mixing well.

Bake, uncovered in 300 degree oven for 15 minutes. When 15 minutes are up, take the pan out, using two spatulas, mix well and put it back in the oven for another 15 minutes. The recipe says bake for 30 minutes but all the syrup is not mixed.

Cool in pan completely. Loosen popcorn with spatulas, or break into pieces. Please store popped corn in air tight container.