5 qt. popped corn (about 1 1/2 unpopped)
1 c. butter
1 lb. dark brown sugar
2 tbsp. molasses
1/2 c. dark Karo syrup
1/2 tsp. salt
1 tsp. vanilla

Melt 1 cup butter. Add sugar, molasses, syrup and salt. Bring mixture to boil for 5 minutes, stirring all the while. Add 1 teaspoon vanilla and pour mixture slowly over corn, mixing well. (I use a large dish pan for this.) Place corn on cookie sheets and bake at 250 degrees in oven for 30 minutes, stirring every 5 minutes so it won't burn. (This step is very important.) Place in your container after corn has cooked.