Keep popcorn hot in slow oven (300)
Melt butter, stir in brown sugar, corn syrup & salt. Bring to boil stirring 5 minutes. Remove from heat, stir in soda & vanilla. Pour over popped corn, mixing well. Turn into 2 large shallow baking or roasting pans. Bake in 250 oven for 1 hour stirring every 15 minutes. Remove from oven, let cool. Break apart & store in tightly covered containers. Makes about 5 quarts.
This was given to me by John Adams, Nike 3rd grader.
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