3 qt popped corn
1 cup brown sugar
1/2 cup corn syrup
1/2 cup butter
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
Preheat oven to 250F. Place popped corn (popped kernels only) in
large shallow roasting pan; let stand in oven while preparing glaze.
In saucepan combine brown sugar, corn syrup, butter and salt. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 5 minutes (If you have a candy/deep fry thermometer remove from heat at 245F).
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, stirring frequently. Form into balls if desired. Store in tightly-covered container.