Ingredients

• 1 cup butter
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 2 cups brown sugar
• 1 tablespoon vanilla
• 6 quarts of popped corn

Directions

Melt butter, stir in syrup, sugar into a sauce pan and bring to a boil. Boil 5 minutes. Remove from heat and add soda, vanilla and pour over popped corn. Stir well. Bake on a cookie sheet (I use a disposable foil roasting pan) at 250 degrees for 1 hour, stirring every 15 minutes. Let cool-break apart. Store in an airtight container.