2 (5 oz.) bags Old Dutch plain white puffed corn curls
1 c. butter
1/2 c. white syrup
2 c. brown sugar
1 tsp. vanilla

Put in saucepan, butter, white syrup and brown sugar and bring to rolling boil. Boil for 5 minutes. Add vanilla. Pour over puffed corn and mix well so all corn is coated. Pour into 2 jelly roll pans and bake at 250 degrees for 1 hour. Stir every 15 minutes. Pour onto waxed paper to cool. It will fill a 5 quart ice cream pail. Keep covered.