2 sticks of butter
2 cups, packed (one box) of light brown sugar
½ cup light corn syrup
½ tsp salt
½ tsp baking soda
1 tsp vanilla extract
6 quarts of popped corn
Preheat oven to 250 degrees.
Divide popped corn into two large baking dishes with high sides. At least 11” x 15” each is recommended.
In medium saucepan, melt butter over medium heat.
Stir in brown sugar, Kayro, and salt.
Stirring constantly, bring mixture to a boil.
Boil without stirring for 5 minutes.
Remove from heat.
Add baking soda, and vanilla.
Stir well to distribute the soda and vanilla.
Pour ½ of the mixture over each pan of popped corn. Stir to coat.
Bake at 250 degrees for one hour stirring every 15 minutes.
Remove from oven and immediately pour out onto waxed paper.
When completely cooled, break apart.
Store in an airtight container.