6 qts. popped popcorn
1 c. butter
2 c. firmly packed brown sugar
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Preheat oven to 250 degrees. Coat bottom and sides of large roasting pan with vegetable oil spray. Place popped corn in pan. Keep warm in oven.

In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well.

Bake for 1 hour, stirring every 15 minutes. Remove from oven, spread out on waxed paper. Cool completely. Break apart and store in tightly covered container.