1 c. butter
2 c. firmly packed brown sugar
1/2 c. corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 quarts popped corn
may add nuts if desired
In a large saucepan, melt the butter together with brown sugar, corn syrup and salt and bring to a boil over medium heat, stirring often. When boiling point is reached, boil WITHOUT STIRRING for 5 minutes. Remove from heat and quickly stir in the vanilla and baking soda - mixture will foam up.
Pour over popcorn (and nuts) and mix well. Turn onto 2 cookie sheets. Bake at 250 degrees for 45 minutes to 1 hour, stirring every 15 minutes. Let cool, break into pieces & store in an airtight container.