Contributed by Monica Sharp.
Ingredients –
– 8 qts. popped corn
– 2 cups packed brown sugar
– 1 c. margarine
– 1 t. salt
– 1/2 c. Karo white syrup
– 1/2 t. baking soda
– 1 t. vanilla
Boil sugar, margarine, salt and syrup for 5 minutes. Remove from heat – add baking soda and vanilla Pour over popped corn and stir. Bake at 250 F for 1 hour, stirring about every 20 min. (Bake on cookie sheets.) Cool on cookie sheets before storing.
