2 c. freshly popped corn
1/2 c. packed brown sugar
1/4 c. butter
2 tbsp. dark corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla

Cover two cookie sheets with wax paper or aluminum foil; set aside. Put popcorn in large microwave safe utensil. In 1 quart glass bowl, combine sugar, butter, syrup and salt. Microwave on high for 1 1/2 minutes; stir. Microwave on high 2 to 2 1/2 minutes. Add baking soda and vanilla; stir well. Pour mixture immediately over popcorn stirring to coat evenly. Microwave on high 2 minutes, stirring midway through cooking. Turn out onto prepared cookie sheets. When cool, break into pieces and store in airtight container. 2 quarts.