1 c. butter
2 c. brown sugar (regular sugar or half and half can be substituted)
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qts. popped corn (24 c.)

Melt butter, stir in sugar, corn syrup and salt. Bring to boil while stirring constantly. Boil, without stirring for at least 5 minutes at a hard rolling boil. Remove from heat, add vanilla and baking soda. Stir vigorously. Pour over corn quickly. Bake on cookie sheets for 1 hour at 250 degrees.