Krazy Korn

In addition to pumpkin bread, The Jackson Cookbook has a handwritten recipe for Krazy Korn:

6-8 quarts popped corn

2 sticks butter

2 cups light brown sugar

1/2 cup light karo 

1 tsp salt

Mix last four ingredients. Stir over low heat until butter melts. Bring to boil, stop stirring and boil 5 mins. Remove from heat and add 2 tsp baking soda and 1 tsp vanilla extract. Pour over corn and bak one our at 250 degrees, stirring every 15 min. Pour out on newspaper covered with wax paper. Cool. Put in air-tight container.