1/2 c. butter
1 c. brown sugar
1/4 c. corn syrup
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. baking soda
3 qt. popped corn

In 1 1/2-quart saucepan, melt butter. Stir in brown sugar, syrup, and salt. Bring to boil, stirring constantly. Boil over low heat without stirring for 5 minutes.

Remove from heat; stir in baking soda and vanilla. In large bowl gradually pour the hot syrup over the popped corn; mix well. Turn corn into buttered roasting pan. Bake uncovered in 300 degree oven for 25 minutes, stirring after 15 minutes.

Remove from oven; cool in pan. Stir corn while cooling. Loosen corn with spatula. Break into pieces; store in tightly covered container.