Connie learned to make this from Uncle Carl — they used to munch it in the summers she came to visit as a teenager, long before they turned to the religion of less sugar and fat. Connie makes it once a year at Christmas time to give as gifts or for a special holiday snack. It is food of the Gods.
2 c. brown sugar
1 c. margarine, melted
½ c. light corn syrup
1 Tbsp. vanilla
1 tsp. baking soda
1 tsp. salt
8 qts. popped corn
2 c. nuts (optional)
In a heavy pan, boil sugar, margarine, corn syrup and salt for 5 minutes, stirring occasionally. Add vanilla and baking soda; mix thoroughly.
Pour over popped corn in a large bowl; stir to coat well. Place on 2 large roasting pans. Bake at 200° for 1 hour. Stir every 15 min. When cool, place in covered containers.
Waite & Pereira Recipes 