1 cup real butter
2 cups dark brown sugar
½ cup white Karo^® Syrup
1 tablespoon real vanilla extract
1 teaspoon baking soda
8 quarts cooked popcorn

Boil butter, sugar and syrup for 5 minutes. Then add vanilla and 1 teaspoon baking soda. Stir hard. Pour over popcorn. Mix and put into cake pans. Bake 1 hour at 300 degrees and stir every 15 minutes.

Smaller Recipe
(variation)

3 quarts freshly popped popcorn
½ cup chopped pecans (optional)
½ cup butter
1 cup firmly packed brown sugar
½ cup light corn syrup
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon vanilla

Combine popcorn and pecans in a lightly greased jellyroll pan; mix well and set aside. Melt butter over low heat in a medium saucepan. Add brown sugar, corn syrup, and salt; bring to boil, and boil 5 minutes without stirring. Remove from heat, stir in soda and vanilla. Pour syrup over popcorn mixture stirring until popcorn is evenly coated. Bake at 300 degrees for 30 minutes, stirring after 15 minutes. Cool completely and break into small pieces.

 Reprinted here with permission of Wayne Keyser From the CDRom "On the Midway"

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