3 qt. popped corn
1 c. packed brown sugar
1/2 c. Karo syrup (dark or light)
1/2 c. butter
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla

Preheat oven to 250°F. Place popped corn in a large roasting pan. Let it stay in oven while preparing glaze. In medium saucepan, combine brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil 4 minutes. Remove from heat. Stir in baking soda and vanilla. Pour over popped corn and toss to cover well.

Bake for 1 hour, stirring frequently. Store in tightly covered container.