1 c. butter
2 c. firmly packed brown sugar
1/2 c. corn syrup
1 tsp. salt
6 qt. popped corn
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly; boil without stirring 5 minutes. Remove from heat. Add baking soda and vanilla. Gradually pour over popped corn.

Turn into 2 large shallow baking pans (13 x 9 inch). Bake at 250 degrees for 1 hour. Stir every 15 minutes. Cool completely. Break apart and store in tightly covered container.