2 c. brown sugar
2 sticks butter
1/2 c. white syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. butter seasoning
1 level tsp. baking soda

Mix first four ingredients in large pan. Cook 5 minutes over low heat stir in last three ingredients. Pour over 8 quarts popped corn. Stir to coat corn. Set in 250 degree oven for 1 hour, stirring every 15 minutes. Peanuts may be added. (Use oil in popping corn, 1/4 cup oil to 2/3 cup oil.) I use a large aluminum dishpan for baking the corn. When cool, store in air tight container.