5 qt. popped corn (1 c. unpopped)
1 c. (2 sticks) butter
2 c. firmly packed brown sugar
1/2 c. corn syrup (light or dark)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Melt butter; stir in brown sugar, corn syrup and salt. Stirring constantly, bring to a boil. Reduce heat and cook without stirring 5 minutes. Remove from heat, stir in baking soda (will foam up) and vanilla. Gradually pour over popped corn, mixing well. Turn onto two cookie sheets. Bake in slow 200 degree oven 1 hour, stirring every 15 minutes. Cool and serve, or store in tightly covered container. About 5 quarts.