Add 1 T of oil to a 4 qt saucepan and heat over high heat. When oil is hot, add 1/2 c of popping corn. Keep pan moving constantly When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped.
Melt butter in a medium saucepan. Stir in brown sugar, syrup and salt. Bring to a rolling boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat.
Stir baking soda, vanilla and nuts into brown sugar mixture. Quickly pour nut mixture over popcorn and toss until well coated. Spread on greased cookie sheets.
Bake 45 minutes, stirrint well every 15 minutes. Cool on aluminum foil and store in an airtight container.
Time to Prepare: 1 1/2 hours
Submitted By: Betsy
Instead of using a pan to pop my corn, I use a Stir Crazy popcorn maker. Using oil-popped corn is superior to air-popped corn. Microwave popcorn should not be substituted.