1/2 c. butter
1 c. brown sugar
1/4 c. corn syrup
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
3 quarts popped corn
Peanuts, walnuts, almonds, etc. (opt.)

In 1 1/4 quart saucepan, melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla.

In a large bowl gradually pour the hot syrup over popped corn; mix well. Turn coated popcorn into a buttered 17"x12"x2" roasting pan. Bake, uncovered at 300 degrees for 30 minutes, stirring popcorn after 15 minutes. Remove from oven, cool in pan completely. Loosen popcorn with a spatula. Break into pieces. Keep in air tight container.