Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring
constantly. Boil without stirring for 5 minutes.
Remove from heat. Stir in baking soda and vanilla extract. Gradually pour over
popped corn, mixing well. Turn into 2 large shallow baking pans. Bake at 250 degrees
F for 1 hour, stirring every 15 minutes.
Remove from oven; cool completely. Break apart.
Makes about 5 quarts.
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