(Melissa Pierson)
Boil-
1 cup corn syrup
1 lb butter
¼ tsp salt
2 ½ cups brown sugar
Take off and add 1 tsp vanilla. Pour over 9 ½ quarts popped popcorn. Stir until evenly coated and spread on 2 large cookie sheets.
Bake at 250° for 1 hour. Stir and rotate sheets every 15 minutes or so.
Spread on wax paper to cool.
