3 qt. freshly popped corn
1/2 c. chopped pecans
1/2 c. butter
1 c. firmly packed brown sugar
1/4 c. light corn syrup
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla extract

Combine popcorn and pecans in a lightly greased 15 x 10 x 1 inch jelly roll pan; mix well and set aside.

Melt butter over low heat in a medium saucepan. Add brown sugar, corn syrup and salt; bring to a boil and boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla.

Pour syrup over popcorn mixture, stirring until popcorn is evenly coated. Bake at 300 degrees for 30 minutes, stirring after 15 minutes. Cool completely. Break into pieces.