 | | Directions |
- Pop the popcorn and set aside in a large bowl.
- Combine the sugar, butter, and corn syrup in a heavy saucepan and bring to a boil over medium heat.
- Allow to boil for about 2 minutes, stir occasionally. The mixture will be a light golden color.
- Remove from the heat and add in the baking soda and vanilla extract. Stir until the baking soda is mixed in evenly.
- Pour the mixture over the popcorn. Stir until the popcorn is evenly coated.
- Pour coated popcorn out onto a surface lined with wax paper. Break the popcorn into smaller pieces and then allow to cool.
- Store in a sealable plastic bag or an airtight container. If stored in a cool dry area, the popcorn should stay fresh for up to 2 or 3 weeks.
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Prep Time: 35 minutes
Cook Time: 10 minutes
Container: Saucepan and large mixing bowl
Servings: 12
Serving Size: 1 cup
|  | | Ingredients | | - | | 3 quarts popped popcorn |
| - | | 1 cup sugar |
| - | | 1/2 cup butter |
| - | | 1/4 cup light corn syrup |
| - | | 1/4 teaspoon baking soda |
| - | | 1/2 teaspoon vanilla extract |
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