1 (5 oz.) pkg. (8 c.) puffed popcorn curls
1 c. brown sugar, firmly packed
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

Heat oven to 250 degrees. Place popcorn curls on 15 x 10 inch jelly roll pan. In large saucepan, combine sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Simmer 2 minutes; remove from heat. Stir in baking soda and vanilla. Pour mixture evenly over popcorn; mix well. Bake at 250 degrees for 30 minutes, stirring twice during baking time. Remove pan immediately; cool completely on waxed paper or greased foil. Store in tightly covered container. Makes 8 cups.

TIPS: Eight cup popped popcorn can be substituted for puffed popcorn curls. One half cup peanuts can be added to popcorn curls.