4 quarts freshly popped corn
1 cup firmly packed brown sugar
1/2 cup margarine
1/2 cup Karo light or dark corn syrup
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda

Spread popcorn in large shallow roasting pan.  In heavy 1-1/2 quart saucepan stir together sugar, margarine, corn syrup and salt.  Cook over medium heat, stirring constantly until mixture boils.  Continue cooking, without stirring, 5 minutes.  Remove from heat;  stir in vanilla and baking soda.  Pour syrup mixture over popcorn.  Stir to coat well.  Bake in 250 degree oven, uncovered, 1 hour, stirring occasionally.  Break apart when cooled and store in tightly covered container.
Makes 1 pound.

10 cups freshly popped corn
2 cups brown sugar (packed)
3 tablespoons light corn syrup
1/3 cup butter or margarine
Boiling time:  To 270 degrees
1/8 tsp soda
Yield: Six

Place the popcorn in a buttered large bowl; keep warm.  Combine the sugar, syrup and butter in a saucepan (2 qts).  Boil until a few drops tried in cold water becomes almost brittle.  Cook slowly toward the last to keep the candy from scorching.  Remove from the stove; add the soda.  Pour the candy over popcorn, stirring with a wodden spoon to mix the candy and popcorn.  With lightly buttered hands, shape into balls.