6 c. popped corn
1 c. firmly packed brown sugar
3/4 c. margarine
1/4 c. Karo corn syrup
1/2 tsp. baking soda
1 Tbsp. vanilla
Place popped corn in 13 x 9-inch cake pan. Bring sugar,
margarine and corn syrup to a boil. Boil 2 minutes. Add soda
and vanilla; stir well. Pour over popped corn and mix. Bake
at 250 degrees for 35 minutes. Stir every 15 minutes. Remove and
place on foil. Separate and let cool.
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