1 c butter 2 cpacked sugar, brown 1/2 c corn syrup 1 t salt 1/2 t baking soda 1 t vanilla 6 q Popped popcorn
Use 1 1/4 cup unpopped kernels to make 6 quarts of popped corn. Butter the bottoms of two large cookie sheets.
Melt butter, stir in sugar, corn syrup and salt in large heavy pot. Bring to a boil, stir constantly 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour over corn carefully. Stir to coat as many pieces as possible. Pour onto greased pan (two cookie sheets work well).
Bake at 250 degrees for 2 hours, stirring every 15 minutes.
Remove and cool. Store in airtight container. Enjoy!
Can add unsalted nuts with popcorn if desired.