| 1 | Heat oven to 250°F. |
| 2 | Place popcorn curls in 15x10x1" baking pan. |
| 3 | In lrg. |
| 4 | Saucepan, combine brown sugar, margarine and cornsyrup; bring to a boil over med. heat, stirring constantly. |
| 5 | Simmer 2 mins.; remove from heat. |
| 6 | Stir in baking soda and vanilla. |
| 7 | Pour mixture evenly over popcorn curls; mix well. |
| 8 | Bake at 250°F for 30 mins., stirring twice during baking. |
| 9 | Immediately remove from pan; cool completely on waxed paper or greased foil. |
| 10 | Store in tightly covered container. |
| 11 | Makes 8 cups. |
| 12 | *tip: eight cups popped popcorn can be substituted for puffed popcorn curls. |
| 13 | ?cup peanuts can be added to popcorn curls. |
| 14 | Popcorn curls contain no hulls, they are a nice alternative for those who are unable to eat popcorn." it comes from my pillsbury "holiday" cookbook, classic #142. |
