1/2 cup margarine
1 cup firmly packed brown sugar
1/4 cup Golden Eagle Syrup
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon vanilla
3 quarts popped corn
1 cup nuts (optional)

Mix margarine, brown sugar and Golden Eagle Syrup in heavy sauce pan. Bring to boil and boil for 5 minutes on low to medium heat. DO NOT STIR. Add soda, salt and vanilla and mix. Pour over corn and nuts; stir until well coated. Spread on cookie sheet and bake at 275 degrees for 45 minutes; stir every 15 minutes.