3 qt. popped corn
1 c. packed brown sugar
1/2 c. light or dark corn syrup
1/2 c. butter
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla

Preheat oven to 250°F. Place popped corn in large roasting pan. Let stand in oven while preparing glaze.

In medium saucepan, combine brown sugar, corn syrup, butter and salt, stirring constantly. Bring to a boil over medium heat. When it begins to boil, DO NOT STIR. Cook for 4 minutes. Remove from heat, stir in baking soda and vanilla. Pour over warm popcorn. Toss to coat well.

Bake 60 minutes, stirring every 15 minutes. Cool. Toss as cooling to keep from sticking together.