AKA Carmel Corn
2 sticks butter or margarine
1-3/4 c. brown sugar
1/2 c. light Karo syrup
Boil 5 minutes and remove from heat. Add 1 t. vanilla, 1/2 t. salt and 1/2 t. soda. Pour over 6 quarts popped corn and mix well. Put in large roasting pan. Bake at 250 degrees for 40 minutes, stirring every 10 minutes. Cool on waxed paper. Keeps well in a plastic bag.
I cook it in my big metal bowl or the roaster pan. I make 2 batches in my air popper
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