2 STICKS MARGARINE
2 CUPS BROWN SUGAR
1/2 CUP WHITE SYRUP
1 TSP SALT
8 QUARTS POPPED CORN
1 TSP VANILLA
1/2 TSP SODA
BOIL MARGARINE, BROWN SUGAR, WHITE SYRUP, AND SALT FOR 5 MINUTES; REMOVE FROM STOVE AND ADD SODA AND FLAVORING. PLACE CORN IN LARGE ROASTER (BE SURE TO SIFT OUT ALL OF THE UNPOPPED KERNAL- CAN BE DONE BY SHAKING TO THE BOTTOM THEN LIFTING THE POPPED CORN OUT INTO ANOTHER CONTAINER). POUR SYRUP OVER CORN. PLACE IN 250 DEGREES OVEN UNCOVERED FOR 40 MINUTES, STIRRING SEVERAL TIMES (EVERY 10-15 MINUTES). POUR OUT ON WAXED PAPER AND BREAK APART. STORE IN AIRTIGHT CONTAINER
2 CUPS BROWN SUGAR
1/2 CUP WHITE SYRUP
1 TSP SALT
8 QUARTS POPPED CORN
1 TSP VANILLA
1/2 TSP SODA
BOIL MARGARINE, BROWN SUGAR, WHITE SYRUP, AND SALT FOR 5 MINUTES; REMOVE FROM STOVE AND ADD SODA AND FLAVORING. PLACE CORN IN LARGE ROASTER (BE SURE TO SIFT OUT ALL OF THE UNPOPPED KERNAL- CAN BE DONE BY SHAKING TO THE BOTTOM THEN LIFTING THE POPPED CORN OUT INTO ANOTHER CONTAINER). POUR SYRUP OVER CORN. PLACE IN 250 DEGREES OVEN UNCOVERED FOR 40 MINUTES, STIRRING SEVERAL TIMES (EVERY 10-15 MINUTES). POUR OUT ON WAXED PAPER AND BREAK APART. STORE IN AIRTIGHT CONTAINER
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