2 c. popcorn (not popped)
3 c. brown sugar
1 1/2 tsp. salt
3/4 tsp. baking soda
1 1/2 c. butter
3/4 c. light corn syrup
1 1/2 tsp. vanilla
Spanish nuts, pecans or cashews (optional)

Either air pop or stove pop the popcorn. Meanwhile, melt together all ingredients, except baking soda, and boil to the hard candy stage. Test by dropping a small amount in cold water. If it breaks upon taking it out, it is ready to pour over the popcorn. Spread onto rimmed cookie sheets and bake at 225 degrees for 1 hour. It is important to stir and break it up every 15 minutes. Spanish nuts, cashews and pecans are optional. I would add the nuts to the boiling mixture before pouring over the popcorn.