Ingredients

2 quarts popped corn
1 cup margarine
1 1/2 cups sugar
1/2 cup corn syrup
1/2 teaspoon salt
1 teaspoon vanilla

Directions

Over medium heat, melt margarine and add syrup and sugar.

Cook to soft ball stage or 235 degrees. Remove from heat; add salt and vanilla.

Pour over popped corn and stir constantly but gently until completely covered. Spread on ungreased cookie sheets and bake at 250 degrees for 20-30 minutes; stir occasionally. Remove from oven and pour into a large bowl stirring gently until completely cool or until corn will stay in separate clusters. Store in large, sealable bags or a covered container.

Each cup contains 425 calories; 21 gm fat; 410 mg sodium; 0 mg cholesterol.