1/2 c. butter
1 c. light corn syrup
1/2 c. brown sugar
1/2 tsp. salt
2 tsp. vanilla
1 tsp. baking soda
1 1/2 c. pecans
3 quarts popped corn

Melt butter in large kettle. Blend in syrup, sugar, and salt. Bring to rolling boil over medium-high heat, stirring constantly. Boil 5 minutes. Remove from heat. Stir in vanilla, soda. Stir in pecans, coating well. Add popped corn, stirring gently until evenly coated. Turn mixture out in to a rooster pan. Bake for 30 minutes in 300 degree oven, stirring every 10 minutes. Loosen from pan. Cool completely and store in airtight container. Makes 3 quarts.