2 sticks butter
2 c. brown sugar, packed
1/2 c. Karo syrup, light
1 tsp. salt
1 tsp. vanilla

Boil gently for 5 minutes. Take off heat and add 1/2 teaspoon baking soda. Stir well. Put in buttered cake pans. Bake at 250 degrees for 1 hour. Stir 2 or 3 times while baking. Stir well when you take it out. Use 7 to 8 quarts of popped corn.