2 tbsp. butter
2 c. brown sugar
1/2 c. light Karo syrup

Boil 5 minutes. Remove from heat and add:

1/2 tsp. baking soda
1 tsp. vanilla
2 gal. popped corn
1-2 c. pecans

Cover popped corn with syrup. Bake in pan at 250 degrees for 1 hour. Stir every 15 minutes.