8 tbsp. butter
1 c. brown sugar
1/3 c. King syrup
1/4 tsp. salt
1 tsp. cider vinegar
1/8 tsp. baking soda
1/2 tsp. vanilla
3 qt. popped corn, lightly salted

In heavy bottomed saucepan, melt butter, add sugar, syrup and salt. Cook over medium heat, stirring frequently for 5 to 10 minutes after it begins to simmer. When it reaches 260 degrees on a candy thermometer, remove from heat and immediately stir in vinegar, baking soda and vanilla.

Spread popped corn out on lightly greased baking sheet so it is crowded, but not more than 2 inches thick. Pour hot syrup over corn and stir until corn is evenly coated; try not to break up kernels. Bake 1 hour in 250 degree oven with door ajar, stirring every 10 minutes to keep from sticking. 4 servings.