Packed in an airtight container, this tasty treat will stay fresh for 2 weeks.

2 c. brown sugar
1 c. butter
1/2 c. light Karo syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
1 1/2 c. pecans, broken
8 qts. freshly popped corn

Combine sugar, butter, corn syrup and salt in 2 quart saucepan. Bring to boil over low heat. Cook 5 minutes or until mixture reaches 248 degrees. Remove from heat, add vanilla and baking soda. Pour syrup over corn; mix thoroughly. Bake in large roasting pan at 250 degrees for 1 hour. Stir every 15 minutes. Spread on waxed paper to cool.